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Summary of 9 trending restaurants in 2021 that people searched for the most!
Google Thailand has announced the most popular search terms on Google Trend for 2021. In the restaurant category, there are 9 interesting restaurant names in total. There are both famous national restaurants, famous provincial restaurants, restaurants priced in the tens but with views worth millions, or old restaurants that have become famous again. Today, MHA invites you to analyze the factors, analyze the highlights, and the secrets to success. What ultimately makes customers search for these 9 restaurants on Google so much? Let's start by getting to know the 9 stores first. messageImage_1641462014811.jpg 1.48 MB 1. Riverside restaurant, Samut Songkhram Rim Kuen Restaurant, Samut Songkhram, a famous seafood restaurant in Mae Klong District. The atmosphere of the restaurant is airy and comfortable. The highlight is fresh seafood. The restaurant's signature menu is the Volcanic Steamed Eggs. The steamed eggs are fluffy and soft, served with fresh shrimps, served in a hot pot. In addition, there are fresh seafood such as pickled crab eggs, crab egg chili paste, horseshoe crab egg salad, stir-fried razor clams, etc. Rim Kuen Restaurant is not far from Bangkok, so there are many customers. It is a restaurant that people often stop by when visiting Amphawa, Cha-am, Hua Hin, Prachuap, etc. There are many reviews from both customers and influencers on social media, such as: Mom Thanat Daek , "Yul" from the page RYUNTIME Rim Kuen Shop Page: Dam-Original Image from Youtube : KRUA dot CO 2. Nittaya chili paste A delicious chili paste shop that has been in Thai kitchens for more than half a century. Located in Bang Lamphu area, Nittaya Chili Paste has both ready-to-eat chili pastes such as fried shrimp chili paste, grilled catfish chili paste, hell chili paste, shrimp paste chili paste, etc. and curry pastes for cooking such as massaman curry paste, fermented fish curry paste, sour curry paste, red curry paste, etc. The chili pastes here use fresh ingredients and have a unique taste, making them have a large customer base, both old and new. Nittaya Chili Paste Shop Page: Nittaya Chili Paste Shop messageImage_1641461620699.jpg 2.52 MB 3. Pinto Namita Restaurant A delicious southern restaurant in Pathum Thani Province, located on the main road but close to nature. The entrance is a long bridge through the rice fields as far as the eye can see, surrounded by a grove of palm trees. The shop is decorated with bamboo pavilions and tables. There is a large bamboo pavilion for selling food. This is a shop that photography lovers must come to because the view is worth millions but the food is only tens of baht, which is considered very cheap when thinking of the atmosphere of a modern country house. The shop's signature menu items include stir-fried pork with shrimp paste and stink beans, stir-fried stink beans with red curry paste, and braised pork. Pinto Namita Restaurant Page: Lunch box with sugar messageImage_1641461730817.jpg 1.33 MB 4. Poo Pen Restaurant This restaurant is well-known among seafood lovers and frequent travelers to Pattaya. Poo Pen is one of the top searches on Google with the keyword “delicious restaurants in Pattaya.” The highlight is the freshness because the ingredients are sourced directly from fishermen, such as blue crabs, sea crabs, lobsters, mantis shrimps, sea bass, etc., so customers can choose the fresh ones before cooking. The food here is cooked dish by dish, so freshness is guaranteed. Served with the restaurant’s special seafood sauce. Poo Pen Restaurant Page: Crabs SEAFOOD PATTAYA messageImage_1641461177952.jpg 377.33 KB 5. Jay Fai's Shop A legendary Michelin-starred restaurant in Thailand, located on Mahachai Road, near Samranrat Intersection, in an area known as Pratu Phi. Although Jay Fai is located in the middle of the city, the ingredients used to cook for customers are as fresh as if the restaurant were near the sea. Recommended dishes include crab omelet, which uses fresh crab claws wrapped in golden yellow omelet that is not oily, curry crab, which is generously served with crab, or large garlic shrimp, etc. The average person might think that this restaurant is expensive, but when compared to the quality ingredients and quantity, it is worth it. So much so that there are many customers queuing up to eat every day. You have to make a reservation a month in advance. Importantly, Jay Fai makes every dish she serves to customers herself, and she also uses a charcoal stove to cook. Jay Fai's shop page: Jay Fai's Shop, Pratu Phi messageImage_1641461822540.jpg 1.59 MB 6. P.Phung Tamrang Shop Homemade steak shop with homey style but the taste is not homey with good quality ingredients that the shop has carefully selected and served with a full plate. Recommended menu items include beef steak, pork chop steak, and smoked ham steak. There are also appetizers with great tastes such as mushroom soup, spinach baked with cheese, mashed potatoes. Regular customers confirm the deliciousness, quality of the ingredients, and the shop owner's uniqueness. Page of Steak Shop Ph.Phung Tamrang : Beehive Steak messageImage_1641461513377.jpg 1014.75 KB 7. Auntie Boonlom's Shop Buffet 499 Famous for its seafood buffet at prices of 499 and 699, you can eat for 3 hours, which is very rare at this price. The taste is delicious, fresh, and there are many menus to choose from, such as Tom Yum seafood noodles, fried sea bass with fish sauce, grilled river prawns, pizza, salmon salad, and many desserts. Most importantly, the unlimited grilled prawn buffet is very pleasing to foodies and buffet lovers. Auntie Boonlom's Shop Page: Auntie Boonlom's Shop Buffet 499 messageImage_1641461873412.jpg 1.21 MB 8. Delicious Corner Restaurant The province's famous seafood restaurant has 3 branches: "Como Khao Chee Chan Branch" offers a lakeside atmosphere with mountain views like being in Italy; "Sri Racha Branch" is an old original branch by the sea; and "Bang Lamung Branch (Na Kluea)" is a popular restaurant in Pattaya. There are hundreds of seafood dishes to choose from, including fish, squid, shrimp, crab, tom yum, seafood salad, and many desserts (pandan palm cake is recommended). Delicious Corner Shop Page: Delicious Corner Restaurant, Sriracha Delicious corner como - Khao Chi Chan Delicious corner @Pattaya. messageImage_1641462151678.jpg 629.32 KB 9. Monday Shop A famous Thai restaurant in Phuket Province. It has original signature menus such as Moo Hong, crab curry with betel leaves, etc. Importantly, the restaurant has received the “Bib Gourmand” stamp from Michelin for 4 consecutive years, which guarantees that the food must be good and the price is affordable. It is guaranteed by the reviews from customers with very high scores and has also been selected as a Wongnai User Choice. Monday Shop Page : One Chun Cafe n' Restaurant Summary of the reasons why customers searched for information about the 9 stores the most in the past year Really famous, really awesome, with awards to guarantee it. Among them are Jay Fai, which received 1 Michelin star and became even more famous after being featured in the Netflix documentary Street Food Asia, and One Chun Cafe n' Restaurant, which received the Michelin Bib Gourmand seal and was recommended by Wongnai's user choice, making it even more well-known. So if you want to be well-known, you need to pay attention to the quality of your service and the taste of your food first. Then, look at what else you can get customers to tell about your restaurant. Find a place to eat - Find a place to visit Considering many shops, you will find that they are located in tourist spots such as Samut Songkhram, Pattaya, Sriracha or are on tourist routes. And last year, there was a relaxation of government measures, allowing people to travel across provinces. Many restaurants have also received more attention. The main behavior of tourists in searching for information is "where to go, where to visit, where to eat, where to sleep, what's good?" Therefore, if the shop is located in a tourist spot and takes advantage of the opportunity to create content or do good promotions, it has a chance to be famous and collect money during this time as well. Great taste, famous menu, must try Almost every restaurant on the list has its signature menu, the kind that you have to try and prove in this lifetime. If you mention the name of the restaurant, this menu will be one of the first to come to mind. Or vice versa, if you mention this menu, this restaurant will also be one of the first to come to mind. For example, the crab omelet from Jay Fai, the volcano steamed eggs from Rim Kuen, the crab curry with betel leaves from Wan Chan, the original chili paste from Nittaya, etc. Some restaurants’ signature menus may be expensive, but they are worth the price and are reasonable for the amount and quality of the food. For example, the crab omelet from Jay Fai is expensive, but the crab is generous, which customers accept and order continuously. Therefore, if you are confident in your signature menu, you have to push it as the selling point of the restaurant so that netizens will know about it. shutterstock_1873406731 (1).jpg 993.17 KB 4. Have a unique and different signature. Of these, it can be seen that there are shops with interesting unique characteristics, such as Pin To Namita Restaurant, which uses the view of rice fields, palm trees, and shop decoration in a style close to nature but looking modern as its selling points. Or the COMO Delicious Corner restaurant, whose selling point is the view of the lake and Khao Chi Chan, unlike anywhere else. 5. Plenty of reviews Many shops have a lot of followers and reviewers. Some of them are reviews from customers who have used the service themselves and reviews from professional reviewers. If it is a review clip, it will be even more interesting. And the more reviews there are, the more well-known it will be. In addition to reviews on Facebook, don't forget to think about restaurant review websites such as Wongnai, Chillpainai, Ryoiireview, etc. that affect the decision to use the service. And these websites will come up at the top when customers search for the shop name on Google. Another thing to note is that reviews from various media such as TV programs, news websites, Portal websites still have an effect on creating awareness and making those who are interested follow the link to the shop's page. For example, TrueID website, MGRonline, etc. 6. Drama that makes you wonder Among them, there are many shops that are searched because there are dramas that occur from conflicts or misunderstandings between customers and shop owners. This then leads to debates on social media that are getting wider and wider until news agencies broadcast it on TV, causing people to search for shops that are in the news about this drama until it is ranked last year. However, if the shop can maintain its own identity, maintain the quality of its service, and can resolve misunderstandings at the same time, it will be a good thing. However, it is not recommended to create drama to make the shop famous because it is very difficult to control. If a mistake occurs, it will cause more harm than good. 7. Focus on cheapness, focus on value In any case, Thai people always emphasize value for money. Especially buffets that are full and satisfying, they are widely talked about, stimulating the desire to try the service and often inviting friends or family to come with them. And finally How to find information on Google Trends For stores that want to create content that is in line with trends or want to know what customers are particularly interested in at the moment, you can handle it correctly. Try using Google Trends by going to https://trends.google.co.th/ trend.png 91.33 KB Then try scrolling down to Trending. We will find out what people in the country are interested in at this time. We can use this as content, adjusting it to be similar to our store. Hot.png 28.54 KB Or try typing a keyword into the box. Enter text or search topic For example, “restaurants”, we will find out how much interest there is in the word “restaurants” right now, and which provinces are searching the most. Restaurant02.png 59.67 KB Restaurant02.png 59.67 KB If we scroll down further, we will find related topics and related search terms. In this section, we can also use our related points or “rising stars” to create our content.
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Summary of lessons learned from the past year, along with advice for entrepreneurs to know in order to prepare for 2022.
The year 2021 that just passed was not an easy year for restaurant operators. On the occasion of the end of the old year and to prepare for the new year that has just arrived, with COVID-19 still not going away, we would like to invite all restaurant operators to consider important lessons from the past year and listen to good advice from 'Chef Job-Nathinee Plodthong', restaurant consultant and expert, senior manager, Makro Horeca Academy To prepare for the year 2022! Summary of the past year 2021 2021 is a year where restaurants will be affected for a longer period than 2020 because many provinces have locked down and closed their stores for a longer period than before. What we saw clearly last year is… ● The proportion of delivery sales is becoming more important. This is a picture of continuous growth from 2020, when we still saw some restaurants happy not to adjust to delivery and patiently waited with the hope that COVID-19 would only be a temporary crisis. But as time goes on for almost 2 full years, it is clear that in the next 3-5 years, we may still have to live with this situation. And even though the storefronts are back open for service as usual, delivery sales of every store have not disappeared at all. This is because customers' behavior has changed, especially Work From Home or Hybrid Work, which makes working from home a new normal that still exists, ordering food during workdays is something that greatly meets customer needs. ● E-Payment has become normal. As everyone avoids accepting cash due to concerns about the spread of the virus, e-payments have become the norm for restaurants, big and small, and even food carts, which at the very least must have QR Payment or bank transfers. This does not include the use of e-wallets from various companies. Nowadays, we are starting to see both restaurants and beverage shops, especially those that target the younger generation, such as cafes, that do not accept cash at all. ● Restaurant labor shortage Both in the part of servers and kitchen staff, due to the closure of businesses and layoffs in the past, causing some foreign and Thai workers to move back to their hometowns or change careers, causing restaurants to still face a rather severe labor shortage, which is the source of the subsequent adaptations of restaurants, which is adjusting menus and services in order to use fewer employees and bringing in technology to help replace them, such as Using a 'Self-Ordering' system to allow customers to order their own food to reduce the need for waiters, or using semi-prepared, ready-to-cook ingredients to reduce the number of steps in the kitchen, etc. E-Payment and Self Ordering will become more common. What are the trends for 2022? What should we watch out for? This year's trends will be driven by four main factors: 1. Opening and closing of restaurants in accordance with government disease control measures After nearly 2 years of experience, I believe that all restaurants are becoming more flexible in their services, whether they are open for dine-in or not. The key factor that is the solution for this issue is to study techniques to increase sales on various delivery apps to have more opportunities to reach customers than before. And the food menu must also be in line with the behavior of customers who order delivery. Then it will be successful. 2. Adjustment of raw material prices Raw material prices have been continuously increasing. In addition to the methods of price increases, It may be necessary to reconsider creating new menus by using lower-priced ingredients to maintain costs. and make the food have a range of prices that are not too expensive, so that customers have more opportunities and choices. 3. Contraction of purchasing power and household debt For restaurants that are classified as extravagant or not for daily consumption, it may be more difficult. As customers have less money in their pockets and cannot visit our stores as often as before, it is time to try to find new business models. For example, the affordable street food group will give us the opportunity to generate cash flow during the weekdays when customers do not come to eat and socialize, because this group of restaurants usually has a relatively large kitchen and many employees. If you are afraid of the impact of the selling price being lower than the original store's price, you may choose to open a new brand online. 4. Labor shortage in the restaurant business sector If the opening of foreign workers does not return to normal, restaurants must adjust and look back at our service procedures. Is there any area where technology can be used to help or reduce work steps in order to reduce the number of employees? For example, allowing customers to order and pay at the counter to reduce the number of staff taking orders and walking the bill, or adjusting the menu to make cooking more convenient and easier, or using semi-prepared ingredients to reduce the number of steps. This year we will see more technology being used to help reduce work processes and reduce hiring. How should entrepreneurs adapt and prepare? We can't expect COVID to disappear within the next year or two. So, over the past two years, there are many things that we can learn from to guide our future restaurant operations. The main things that we will share and can actually be used in restaurants at every level are: 1. Focus on expanding stores on a small scale. - In such a situation, it is important to invest lightly. Low investment in construction, less labor, will result in a quick return on investment, and flexibility should be taken into account in case of opening or closing due to necessity. - Food groups should still focus on the foods consumed daily. Not a big meal, a fancy meal, there is a better chance of making money in this economic situation. 2. Turn to use technology, innovation, and facilities as much as possible. Such as food ordering system via QR code scanning, using POS machines, using food serving robots (in restaurants with large spaces), using ready-to-use cut meat, using semi-prepared frozen ingredients. 3. Focus on sales and cost data. Focusing on generating sales and controlling costs at the same time will result in better store management. Therefore, Recording sales and analyzing customer demand to create promotions to stimulate sales, including analyzing food costs to control profits, will allow us to still make good profits in this situation. 4. Always update food costs in real time. Since the raw material prices change quite frequently, in the past we might have prepared a standard cost for each menu once a year without ever coming back to update the raw material costs. We might find that the actual data is slightly off. However, nowadays, with the frequency of raw material price updates, we should do it every month. Because if the standard food cost of the shop is not current, it will result in a large difference from the actual cost used and it will not be possible to plan and control costs well. Delivery is definitely here to stay, here’s what to focus on: Street food and Isan food always meet the needs. ● The type of food must meet the requirements. Street food, Thai food, noodles, and Isaan food still dominate the market, as do coffee and bubble tea. ● Delivery services are expanding further outside the city. The shift to working from home will give more opportunities to rural shops near communities, while urban shops may have to work harder if customers don’t return to their offices. ● Teenage and adult customers make different purchasing decisions. That is, teenagers or working adults tend to focus on promotions, while adults are not very sensitive to price but look at value for money. Therefore, entrepreneurs must use data to create promotions that are right for and appeal to the target group. ● The identity of the online store must be clear. The menu must show that you are an expert in this field. Variety is good, but if it is too diverse, customers will not remember who we are because there are many restaurants displayed on one page of the app. Delivery services are expanding further out of town, giving more opportunities for out-of-town shops near communities. Precautions for entrepreneurs who are thinking of starting a new business. What should be taken into account? What should be done or what should be taken into consideration? “With the changing income and labor market, many people are interested in becoming owners of a restaurant or beverage business. However, I would like you to ask yourself first. Here is a short checklist to prepare yourself before making a decision, as follows.” ● How much profit do you expect from your business per month? (Not income because once we know the expected profit, we can calculate it back to the store's income.) ● Have initial investment money And how much is the working capital? ● What types of food do you have expertise or expertise in? Because in this era, we have to invest lightly. The owner should have a recipe or be able to make it himself to pass on or teach to the employees, rather than expecting it from a skilled chef with an expensive salary. ● Who is the target customer group? Does it match the food you want to sell? And how many potential customers are there? Experts like Chef Job also say that all 4 of these points are related to each other, which will be reflected in the projected income and the number of years it will take to get your investment back. Those who are thinking of investing should try doing just these things first. You may find that investing in something else may be more worthwhile, especially for those who do not have much money to invest or may have the last amount of capital they have. Finally, on the occasion of the New Year, Chef Job and Makro Horeca Academy would like to ask all entrepreneurs to stand through this situation together by learning from the past 2 years as much as possible. Try to open your mind and give yourself the opportunity to learn new things to develop your shop to be better. I firmly believe that whether it is a big or small shop, if we focus on management rather than looking at it as buying and selling day to day, anyone can be successful in this business!!
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Lack of capital, want to open a restaurant, how to get a loan to invest?
Recipes from professional chefs are ready, but what should you do if you lack capital to open a shop? What do you need to do if you want to borrow money to invest? Today, MHA invites you to understand about investment because if you want to invest in opening a shop, you need to have knowledge about investing in the restaurant business first. You need to know how many years it will take to get your investment back so that you can talk to the bank and understand. Understand funding first Normally, the main investment comes from 2 sources. (or what we call 2 owners) namely 1. Owner 2. Creditor shutterstock_325416647.jpg 489.33 KB 1. Owner Here it means business owners, shop owners or shop partners who provide capital to open a restaurant. They can be in the form of individuals or juristic persons. Generally, owners tend to use their savings or reserves to invest. However, in the present era, it is very difficult to take out a large amount of savings to invest because the situation is still uncertain. Having reserve money kept for emergencies is necessary, or some of the money can be taken out to invest and the rest must be found from other sources, which we call creditor 2. Creditors Here, it means the source of money borrowed for investment. Generally, it will be a bank or financial institution that lends money for doing business or what is called a "business loan" by charging an annual interest rate. Whether or not the bank will lend depends on many factors, such as the assets of the borrower, financial history, and the business plan that the borrower submits when applying for the loan. Not everyone will be able to get a loan because the bank itself has to look at the feasibility of the business to reduce the risk of bad debt if the business fails after lending. shutterstock_170427077.jpg 495.97 KB Therefore, what you need to think about if you need to borrow money to invest in a restaurant is to study the business feasibility carefully first. Start by thoroughly studying the restaurant business concept, starting with the following easy questions: What are you selling? We may have a preference or go to a restaurant and see a way to sell something, but we need to first investigate whether the product we want to sell is suitable for the location or not, and whether there is a customer group to support it or not. Who are you selling to? Find out who the real customers of the shop are. Many people often make the mistake of opening a shop because their friends or acquaintances like the food they make. In the end, when they open the shop, they can only sell to acquaintances and no more customers, so they have to fold their business. How to sell? How much should we sell it to customers? How much will customers be willing to pay for the food we sell? Where to sell? Where will customers buy from? If selling at a store, location is important. Or if focusing on delivery, you have to see how many customers you can deliver to within 5 kilometers. Do you need to invest in renting a cloud kitchen? When to sell? When will the store open? What time will it sell? What is the peak time of the day? And what days will sell well and not so well? These are like experimenting with a business on paper first, setting up a hypothesis, then finding data to support it, and detailing it as clearly as possible, and it will allow us to “Business plan” The shop's products will show the costs we will have to pay, how much are the monthly operating expenses, what are the advantages and disadvantages of competitors, if we really do it, will our production capacity be sufficient, and will the estimated profit that we have calculated be worth doing business or not? *This is important. Because banks will consider lending based on profit data. What is written in this business plan includes: shutterstock_1073013353.jpg 783.24 KB Back to the investment issue, if you want to open a restaurant, how do you get a loan to invest and get approved? You need to study these 3 additional things. You must know what you will use your capital for. In investing in a restaurant, there are not only costs to invest in the restaurant. There are also many hidden costs, such as costs for improving the restaurant, costs for decorating the place, costs for buying things or equipment used in the kitchen, costs for hiring employees, costs for promoting the restaurant, and it is necessary to have emergency reserve funds. The shop area also has different prices and there is also a large deposit for the shop. The cost of structural and interior design is divided into a minimum design fee and an advanced design fee, which the shop owner will have a central area to choose from. Construction costs and renovation costs in the case of renting a shop for renovation Kitchen equipment: gas stove, oven, refrigerator, freezer, etc., depending on the type of shop to be opened. Equipment for various services, such as customers wanting to sit in the shop, how big should our shop be? The capacity to accommodate customers, how many chairs and tables should be provided according to the size of the shop, so that the shop does not look too empty or cramped. The cost of various public relations media, signs, the size of the signs, and don't forget to take into account the sign tax because if the sign is big, the tax will increase accordingly. shutterstock_1553540318 (1).jpg 294.5 KB Money to pay for raw materials to open a shop Various license fees, such as alcoholic beverages, etc. Pre-opening employee costs, such as employee training and recruitment costs Utility costs such as water, electricity, internet, telephone, CCTV, etc. Cost of various consumables such as paper, pens, food containers of various sizes, plastic spoons, forks, straws, plastic bags, tissue paper, etc. 2. You must know first how much capital you will need. Let's try to calculate from the total investment that we need to use to open the shop, whether it's the deposit for the place, the cost of making the shop, miscellaneous costs, including working capital. In this part, we need to prepare investment costs for preparing to open the shop of about 60-70%. Working capital reserve 4-6 months in case of unexpected events, if there are no customers coming to the shop as expected, there will still be this money to support the business. There is money to pay for raw materials, water and electricity, and employee wages. Because don't forget that opening a new shop takes some time for customers to get to know the shop. This part is 20-30%. Marketing budget Newbies often forget about this budget. They spend most of their capital on shop decoration, forgetting that making your shop known also requires a budget, such as advertising costs, media production costs, influencer hiring, and even billboards, flyers, and various marketing materials. Set aside a budget of 10-20% for this. 3. You need to know when you will get your investment back. For example, if we use a total investment budget including operating funds of 3 million baht, we conduct a survey and find that customers in the restaurant are willing to pay 200 baht for our food, and there are approximately 3,000 target customers per month or 100 people per day, which equals a monthly income of 600,000 baht, which is considered a rough figure. Of this amount, deduct approximately 35% as the cost of sales (a standard figure that should be controlled so that the cost does not exceed this), which equals 210,000 baht, followed by rent, wages, miscellaneous expenses of approximately 300,000 baht, totaling a net profit of 90,000 baht per month, for a total annual profit of 1,080,000 baht per year. Then try to enter the formula to calculate ROI or Return on Investment, the rate of return on investment, as follows: ROI = (Net Profit/Investment) x 100 From the example, it can be seen that ROI = (1,080,000/3,000,000)x100 = 36% per year, which is considered OK. Then calculate the payback period using the formula Payback period = Investment amount divided by net profit From the example, it can be seen that Payback period = 3,000,000/1,080,000 = 2.77 months or approximately 2 years 10 months. From this preliminary calculation, we have to look back and see if we are satisfied with this payback period or if other investments give better and faster returns. We have to weigh the results. In addition, if we calculate the financial statements, we will see the value of the store in the future 4-5 years from now. Let's see if the value of the store will increase from the investment or not. Which will be information for ourselves, investors and banks to decide to invest or lend to our restaurant business. We recommend that you study more at the course. “Study of the feasibility of the restaurant business” by Professor Seth Setthapong Phdungphisut Managing Director of Genosis Company Limited, consultant for restaurant and franchise business. This course will teach you how to study the feasibility of a restaurant business, analyze competitiveness, analyze marketing feasibility, customer needs, analyze service capabilities, and analyze financial feasibility in a simple way for new entrepreneurs. Most importantly, this course is FREE!!! click And finally For those who still don’t have an idea of what kind of food shop to open, we recommend that you try studying the various cooking courses from Makro HoReCa Academy first. Because there are complete courses to study, including recipes from professional chefs, guaranteed deliciousness that customers will love, calculation of raw material costs, along with recommendations for selling prices per unit. It can be said that after watching, you will be ready to open a shop immediately. Course samples “Sticky rice with fried pork and fried chicken, a million-dollar recipe, with the most delicious fish sauce dip.” By Chef Oh, Professor Yanat Ma-aj-let Instructor at MSC Thai Culinary School and Sub-Committee of Thailand Chef Association, Thai food expert with more than 10 years of experience. “Crispy Chicken with Korean Sauce” a popular menu following the series trend by Chef Titum Suphara Kittiudom, Celeb Chef Thailand
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How to expand branches to meet delivery needs, reduce delivery costs, and get more customers
Branch expansion is another way to meet the delivery needs because the closer the shop is to the customer, the lower the delivery fee that the customer has to pay will be. This greatly stimulates food delivery orders. It expands the shop's customer base and increases the overall sales of the business. But... how can delivery sales be worth the branch expansion, which requires a large investment? Today, MHA has the answer. songprapha.png 2.01 MB 1. If you want to sell delivery, you have to choose a location that meets the delivery needs. Normally, we choose a location for opening a new store by considering the number of target groups passing through, the number of people living or working in that area. We usually consider locations with a dense target group within a radius of no more than 0-5 kilometers from the store. Because we sell food that relies mainly on customers coming to eat at the restaurant. But if the goal of branch expansion is to increase delivery sales, let's try expanding the radius for considering the location of the shop from the original 5 kilometers to 10 kilometers around the shop instead. Because customers prefer to order food delivery from restaurants that are within 0-10 kilometers away, which is a distance where delivery fees are not expensive and delivery takes no more than 30-45 minutes. (For Bangkok and cities with heavy traffic) If it is further away, customers will not be able to pay for delivery, and riders themselves will not be happy and will not want to accept work from our shop. Therefore, choosing a shop location must take into account the convenience of riders who will come to pick up food at the shop. You should also find a location where you can easily distribute products, as follows: · On the road It can be a major road or a main road that is easily accessible. If it is in an alley, it must not be too deep. It is better to be close to or at the entrance of the alley. · There are multiple entrances and exits. It would be great if it could connect to several main roads, for example, Songprapa Road, which can lead to Vibhavadi Rangsit, covering Don Mueang District, and Rangsit, Nonthaburi, and Chaeng Watthana on the other side. Both customers and riders can travel in many ways. · There is a waiting area and motorcycle parking. Since it is the main vehicle for food delivery, there should be enough space to park 1-5 cars at the same time and there must be a waiting area because not all dishes can be served quickly. There will definitely be some waiting. When considering, it is found that the location of "gas stations" is very interesting, especially gas stations with many people or near communities. Because these stations are usually on the travel route, in an easily accessible location, with parking, restrooms and convenience stores, which riders often stop to rest. Or if you want to try renting a building to open a new branch in a community with a large number of customers, by opening a storefront to serve nearby customers and selling food delivery at the same time, it is an interesting option. mhajap.jpg 61.54 KB 2. Make the storefront suitable for focusing on delivery sales. What kind of store is suitable for selling delivery? From a case study Zen Corporation Group Company Limited (Public Company) Restaurant owner ZEN AKA Laotian spicy salad Which has problems in selling delivery due to the following main factors: 1. The nature of the food is not suitable for delivery sales. Because it is a restaurant designed specifically for dine-in, the food is not suitable for delivery, such as ZEN's sushi or AKA's barbecue buffet. Meanwhile, the restaurant's packaging is not designed for delivery either. 2. The location is not conducive to selling delivery. All of the shop locations are in shopping malls, which are difficult for riders to access. The location is not conducive to delivery. In addition, there are rental costs (shopping malls) and GP costs for delivery. Zen Corporation Group Solve the game by creating a new restaurant business called "Chopping board" Focus on delivery sales. The shop has been determined since day one that 50% of sales must come from delivery, not eating in. It chooses to sell street food that uses good quality ingredients at prices that customers can afford. The location must be in an area where a large number of customers can access it and riders can easily pick up and deliver food. Currently, “Kheang” is considered very successful, having expanded to 85 branches within 2 years and plans to expand to 100 branches soon. (Read more at “How to build a street food delivery brand of ‘Kheang’, successfully expanding to over 80 branches in 2 years” ) An interesting strategy of “Kheang” is that the shop will focus on the cooking area or kitchen with not many tables for eating. Choose a strategic location, focusing on shophouses near housing estates, near convenience stores or renting a shop in a gas station, which is much cheaper than in a department store and is also convenient for riders to come and pick up the products, allowing food to be delivered within 30-45 minutes. Invent and produce the shop’s own special sauce recipe to control the taste to be similar in every branch. Develop packaging suitable for delivery, microwavable, good heat retention, easy to hold and eat, and not harmful to the environment. Tip: For restaurants that sell delivery, the important area is the kitchen. You have to organize the kitchen to flow and prioritize the work well, from the order receiving process, ingredient preparation, cooking, to packaging. The flow of the kitchen is very important. Whether the food is delivered slowly or quickly depends mainly on the flow. Try studying how to improve the kitchen to be suitable for delivery from the example case of Rhythm & Shabu restaurant with MHA Advice. Turn your business into a professional. Click => Rhythm & Shabu shutterstock_1720760002.jpg 2.91 MB 3. Rent a Cloud Kitchen to add a delivery location Cloud Kitchen is a shared kitchen that is available for rent to cook and sell food. Think of a food court or cafeteria that many restaurants rent to sell food, but only sell through delivery. Cloud Kitchen will prepare the kitchen space and facilities that are important for selling delivery food for us, which is very suitable for businesses that want to expand their delivery sales area to a new location but do not want to open another branch because of limited budget. Cloud Kitchen examples and interesting data Image from https://cloudkitchenbangkok.com/ · Cloud Kitchen Bangkok Providing a full range of Cloud Kitchen services by renting a kitchen and kitchen equipment, just rent a space and send staff to cook. There is a built-in delivery service, delivering in the Sukhumvit area and free delivery within 3 kilometers from the kitchen. And can deliver food to customers in this area within 15-20 minutes, covering Ekkamai, Thonglor, Asoke, Sukhumvit 71, which are residential areas with many offices and are important business areas. Renting a Cloud Kitchen here is an interesting option for restaurants that want to try to "move" closer to the Sukhumvit customer group without having to spend a lot of money. Because renting a building to open a shop in this area requires a lot of money, given the sky-high land prices. Image from https://www.grabmerchantth.com/ · GrabKitchen It is a Cloud Kitchen that gathers leading popular restaurants in one place and cooks food for delivery through GrabFood specifically. Therefore, GrabKitchen has an advantage in that it has a very large customer base from the original service that the company already has. Currently, it covers delivery in the areas of Samyan Market, Thonglor, Lat Phrao, Pinklao, Sathorn, and Nakniwat, where customers can choose to order food participating in GrabKitchen every day from 8:00 a.m. to 10:00 p.m. within a delivery radius of 8 kilometers. The advantage of GrabKitchen is that there is no charge for kitchen space, as the kitchen equipment, including the refrigerator, must be taken care of by the store itself.
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Restaurant Opening Taxes for Beginners! Manage Finances and Accounting to Perfection, Short and Easy-to-Understand Summary
Many newcomers to opening a restaurant may think about the restaurant’s operating system, making the recipe perfectly delicious, and just wanting it to sell well and have customers come back first. The importance of “taxes” is the last thing that many people think about. Today, MHA summarizes the taxes for new restaurant owners. What are these taxes? What documents do you need to keep as evidence? How much money do you need to prepare? How do you do your accounting? What do you need to register? Let new entrepreneurs prepare for taxes from the beginning of the year. Manage finances and accounting perfectly! shutterstock_1376943989.jpg 189.82 KB 1. Personal income tax This tax is levied on individuals who have annual income. It is based on the income that occurs during the year. Income earners are required to show the income on the prescribed tax return form. By law, income from opening a restaurant is considered income type 8, which means that taxes must be filed every half year. - 1st time: Submit Form Por.Ngor.Dor.94 within July-September, calculated from the total income in January-June. - 2nd time: Submit Form Por.Ngor.Dor.90 within March of the following year, calculated from the total amount throughout January-December, by deducting the tax paid in the first time from the tax calculated in the second time. If we open a restaurant without registering a legal entity, we have to calculate the income from sales to pay personal income tax every year. In filing this type of tax, you must prepare evidence of income and expenses, including receipts, to be submitted as evidence for actual tax deductions. Or you can choose to use a fixed-rate deduction of no more than 60% if you don't want the hassle of collecting and filing a large number of documents. Learn more about tax rates and deductions at => https://bit.ly/3nYxiBj 2. Corporate income tax The person who is responsible for paying this tax is a company or a juristic partnership registered under the Civil and Commercial Code, and includes other juristic persons that are not registered under the Civil and Commercial Code. This means that if we open a restaurant by registering as a company, a partnership, a joint venture, or a group of persons, we must pay this tax. It is different from personal income tax in that corporate income tax uses the accounting period to calculate and determines the time for filing taxes, which can start at the beginning and end at any time. The tax amount is calculated from net profit multiplied by the specified tax rate. Restaurants that are required to pay corporate income tax must also submit tax forms twice a year: - The first time, Form Por.Ngor.Dor.51 is called the half-period income tax, filed within 2 months after the 6-month accounting period has passed. - The second time, Form Por.Ngor.Dor.50 is called the end-of-year income tax, filed within 150 days from the last day of the accounting period. To file this type of tax, you must prepare evidence of company expenses, withholding tax forms, etc. to be used for deductions. Learn more about tax rates and deductions at => https://bit.ly/35d3n1M 3. Value Added Tax (VAT) It is a tax collected from the sale of goods or services at each stage of production and distribution of goods or services, both domestically produced and imported from abroad. Normally, VAT is collected at a rate of 7%, which is added to the price of the goods. That is, if we register for VAT, we will have to increase the price of food to cover the VAT as well. Because we must not forget that when we buy raw materials, we also pay VAT to the supplier. shutterstock_1943040376 (1).jpg 16.56 MB Restaurants that must register for VAT include: - Being a business operator with an income exceeding 1,800,000 baht (before deducting expenses) and must submit registration within 30 days from the date of income exceeding - Being a business operator selling products or providing services, having to purchase products or receive services that are subject to VAT, such as installing machinery, constructing office buildings, and constructing factories, you can submit a registration application within 6 months before the date of starting business or - Being a business operator who imports products from abroad Entrepreneurs must request receipts from suppliers to keep and report purchase tax, including issuing tax invoices to customers and reporting sales tax to be used in calculating taxes each month because they must submit VAT on a monthly basis by submitting Form Por.Por. 30 every month by the 15th of the following month, regardless of whether there are sales or not. Learn more about VAT at => https://bit.ly/2MWAjTw 4. Withholding tax It is a pre-tax collection that requires the payer to withhold tax from the money paid to the recipient every time the payment is made. The tax deduction must be in accordance with the specified criteria, methods and conditions. After that, the money must be sent to the Revenue Department. shutterstock_538323685.jpg 265.82 KB Money that must be withheld from tax at source includes rent, wages, wages for making products, prizes from lottery, advertising costs, transportation costs, service costs, dividends. In the case that our shop has employees, we must withhold tax at source if the employees earn more than 26,000 baht per month to submit to the Revenue Department by the 7th day of the following month. Learn about withholding tax at => https://bit.ly/3fUp3lB 5. Sign tax It is a tax collected from signs that display names, brands or symbols used in business or other activities to generate income or advertise business, as we see on tall buildings, streets and digital signs that can move. shutterstock_1770865601.jpg 238.16 KB - Characteristics of signs subject to tax include name signs, brands, logos consisting of letters, images, regardless of size. - Characteristics of signs that are exempt from tax include signs attached to buildings, signs with wheels (the sign must be moved in and out), signs for occasional events, government signs, signs of both public and private schools, temple signs, association signs, foundation signs, signs attached or displayed on personal cars, motorcycles, road rollers, or tractors, signs installed or displayed on vehicles with an area not exceeding 500 sq. cm. Sign tax rate - Signs with only Thai characters and messages that can move or change to other messages, the tax rate is 10 baht per 500 sq.cm. If it is a sign other than this, the tax rate is 5 baht per 500 sq.cm. - Signs with text in Thai mixed with foreign text and/or mixed with images and/or other symbols, signs with text, symbols or images that move or change to other text, symbols or images, the sign tax rate is 52 baht per 500 sq. cm. Outside of this, the sign tax rate is 26 baht per 500 sq. cm. - Signs that do not contain Thai characters, regardless of whether or not they have any pictures or symbols, and signs that have some or all of the Thai characters under or below foreign characters, signs that have text, symbols or images that move or change to other text, symbols or images, the sign tax rate is 52 baht per 500 sq. cm. Outside of this, the sign tax rate is 26 baht per 500 sq. cm. shutterstock_1553540318 (2).jpg 294.5 KB If a new sign is installed or the message is changed, Form Por Por 1 must be submitted within 15 days and the annual sign tax must be paid within March at the district office, municipality, or local administrative organization where the sign is installed. Learn more about the sign tax at => https://bit.ly/3H1Kq0h 6. Land and building tax It is a tax collected by local authorities, dividing land into groups, where restaurants are considered commercial and industrial land, i.e. commercial, industrial, office buildings, hotels, restaurants, and others. The highest tax ceiling is 1.2%, but the current tax rate is maintained at 0.3-0.7%, with the following details: - Land valued at 0 – 50 million baht, rate 0.3% or 3,000 baht per million. - Land valued at 50 – 200 million baht, rate 0.4% or 4,000 baht per million. - Land valued at 200 - 1,000 million baht, rate 0.5% or 5,000 baht per million. - Land valued at 1,000 – 5,000 million baht, rate 0.6% or 6,000 baht per million. - Land valued at 5,000 million baht or more, rate 0.7% or 7,000 baht per million. shutterstock_1938796495 (1).jpg 294.66 KB If we own the land where the restaurant is located, we must also pay this tax. Normally, there will be a letter announcing the appraisal of the land and buildings, along with a notice to pay to the local government organization where the land is located. You can study about land and building taxes at => https://bit.ly/3ICRtN4 7. Customs duty If our shop has imported materials, equipment, raw materials, machinery that are on the import tax list, we must also pay customs duties. The tax rates for each type of imported goods are not the same. Therefore, we must study customs procedures and tax rates to understand them before importing shop materials and equipment from abroad. Learn about taxes and customs tariffs at => https://bit.ly/3u75xdE
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If you want to sell well, use the trick of selling the image of happiness, not the product itself.
When we open a restaurant or sell any product, entrepreneurs usually start from 1) Sale of the product (A) 2) Describe the characteristics (B). 3) Tell about the benefits (C) 4) End by telling the story of the happiness the customer felt when making a purchase (D). When we, as merchants, think of "money" as the initial variable, using the above principles in selling products, believe it or not, customers do not see it that way. Customers see it from (D) > (C) > (B) > (A), that is, they see the image of happiness while customers are using the product or the image of happiness while eating at that restaurant. If you want to sell well, you have to be good at "selling the last image". #How to sell your final image well 1) Selling a dream image means telling the story of customer happiness. Look at who your shop's customer group is and what kind of happiness they think of. 2) Sell your expertise, provide knowledge to your customers, make them believe that you are the real deal in the industry, and do it consistently through content creation on your sales channels. 3) Making customers believe in the product is the last important part. 4) Post sales and close sales. For example, a restaurant that wants to sell a “Seafood Dipping Sauce Recipe” to “Entrepreneurs”. What entrepreneurs are looking for is a recipe that sells, is profitable, and lastly, deliciousness. If a seafood sauce shop sells by saying that this recipe makes a profit of 1 million, along with posting a picture of the shop showing that many customers come to eat at the shop because they are addicted to the taste of the seafood sauce (D), it will definitely close more sales than the sales method (ABC). Finally, we must understand that customers have a set of ideas in their heads. We must change their minds through content, make them “like” it, make us sell something and they “believe” and “buy” it. Let’s start practicing teasing customers to like it and want to buy it!
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Expensive ingredients: How to add value to menus so they sell at a good price?
Raw materials are more expensive. How can we make our shop profitable? But it is a price that customers are satisfied with and have purchasing power. MHA invites you to find ways to increase the value of the menu so that the restaurant can continue and make customers feel that it is worth it, which is satisfactory for both parties. Design a MIx & Match menu that makes customers feel it's worth it, and allows them to eat a variety of dishes. If there are leftover ingredients that are of good quality, don't throw them away. Use them to make other menus that can be sold at a good price. Give them unusual, unique, eye-catching names. Increase the value through being different, create unique gimmicks. Good packaging helps increase the value of the food. Creating a brand through food box straps, creating consistent standards can greatly increase the value of the store. Design a MIx & Match menu to make customers feel it's worth it and can eat a variety of dishes. When pork is expensive, reducing the amount of pork may be the last choice because it may create dissatisfaction for regular customers or even new customers. If customers do not feel it is worth it, they may understand but will definitely not come back to eat again. It is recommended to create a new menu, pair it with a drink, dessert or additional set menu to use the profit to average the price of pork. For example, we sell fried pork rice for 40 baht. We may inform customers that we have canceled the sale and change to a fried pork rice + drink menu for 55 baht. Or adding more options to the menu, from the usual 40 baht for fried pork rice, to fried pork rice with a soft-boiled egg, fresh vegetables, and shrimp paste chili sauce for customers, increasing the price to 60-65 baht. And branching out into new menus with pork + other ingredients at lower prices, selling at the original price, is quite interesting, such as the super awesome fried rice. Normally we only put pork, so we add Chinese sausage and pork roll instead, fried rice with 2 friends, which is pork + chicken, fried rice with pork, chili and garlic, adding bacon and eggs pickled in fish sauce to increase the value. Do not discard scraps from trimming materials after trimming to the desired size and shape. If there are leftover ingredients that are of good quality, don't throw them away. Use them to make other menus and sell them at a good price. such as - Leftover minced pork can be used to make pork buns, pork dumplings, etc. - Using the remaining shrimp heads or tails, you can make fried shrimp heads as a snack. - Meat and bone scraps can be boiled to make soup or stock, or shrimp shells or fish bones that have been removed and discarded every day can be boiled to make stock for making Tom Yum, which will enhance the flavor of the food and make it taste delicious and have a natural flavor without the need for seasoning powder. - A popular menu item like “Pineapple Fried Rice” where restaurants often use pineapple peels to make containers for beauty. However, the pulp is used in fried rice in only a small amount, so it may need to be developed into other menu items such as sweet and sour stir-fry, yellow pineapple curry, pineapple cake, etc. - Leftover or chopped fruits can be blended into smoothies, added to salads, made into jams or made into fruit sauces. For example, watermelon rinds can be used to make pickles, jams or salsa. Slice thinly and mix with salads. - Use the remaining bread to make Bread Pudding and serve with recycled fruit sauce. Give it a unique, distinctive, eye-catching name. Believe it or not, sometimes customers are not really interested in the ingredients, menu items or fancy food images. However, with a unique, unconventional and eye-catching name, it is possible to create an emotion that makes customers want to try something strange. Such as: Convenience Eat Shop, Big Milk Shop (selling milk & toast), Ya Ha Yam Shop, Ha Tang Lottery Shop, Eh = Hungry Shop, Tam Ha Chong Shop, Yak Daek Sot Order Shop, Krua Lae Tae Khun Shop, Phua Si Noodle Shop, Kaprao Aw Ruay by Chef Kwan, Spicy Salad Shop, Forget Your Husband, Garlic Pork Rice, Meeam Krathu Hoo Aroi All of these are real. At least they can stop customers from clicking to see what the shop sells, but not so strange that customers scratch their heads and can't imagine the menu, so they don't order.
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Meat and vegetable storage techniques for restaurants
Raw material prices are soaring, so we need to use them more efficiently than ever before. MHA Share techniques for storing meat and vegetables. From professional chefs with hands-on experience for restaurants to sell, extend the lifespan and save costs starting now. Don't miss out! Both methods of storing fish meat How to store shrimp, crab, squid, and shellfish How to store vegetables including spring onions, coriander, celery, lettuce, taro, lotus root and potatoes. How to store red meat and poultry (chicken) How to store bacon and how to store Plant-Based Food ingredients How to store fish ingredients Fish meat If storing the whole fish, all the internal organs must be removed and washed thoroughly, otherwise it will have a fishy smell. Before refrigerating, pat dry until slightly damp and store in a stainless steel container tray that will be able to transmit the cold well. Use an ice bag filled with a Ziplock plastic bag underneath and place on top to maintain a constant cold temperature without the fish coming into contact with melted ice, which would damage the quality of the fish meat. As for the fish meat Fillet The cut pieces can also be stored in this way. Salmon fillet Fish should be wrapped in food paper and wrapped in plastic wrap and stored in a refrigerator at 0-2°C. If there is no refrigerator, it is recommended to put the fish in a sealed bag and place it in an icebox. If not using it right away, divide it into portions and freeze it. But if you want to consume like Sashimi You should buy salmon that is specifically sashimi grade to prevent parasites, contamination from germs, and to ensure it is safe to consume. How to store seafood (shrimp, crab, squid, shellfish) shrimp When you buy it, you should peel it, cut off the head, cut the back, remove the black vein, and store it in a ziplock bag or a container with a tight lid. Put it in the refrigerator, place it in an icebox, or keep it in the freezer. - Cut off the sharp parts, whiskers, tails, and legs of the shrimp. - Rinse the shrimp in cold water, then place them on a tissue. Gently pat dry with the tissue. - Put the shrimp in a ziplock bag, divide the amount appropriate for each use, soak in a basin of ice, then put it in the refrigerator. Place ice around the ziplock. crab The best quality is when consumed alive, so it should be cooked immediately. Then remove the meat and place in a food container and refrigerate at 0-2 °C. It can also be stored whole. squid Wash, peel, remove the skin, cut the eyes and mouth, then cut into pieces or keep the whole body, depending on the use. After that, put it in a container with a tight lid, refrigerate at 0-2 °C, place it in an ice chest or freeze it. shellfish If the clams are still alive, they can be refrigerated by placing the clams in a bowl and covering them with wet tissues. Before cooking, soak the clams in water mixed with a little salt to loosen the dirt. Then rinse them with clean water again, washing the shells as there may be mud stuck to them, before cooking. Remember: All seafood ingredients must have ice. How to store vegetables For spring onions and coriander, there are many germs. The germs will cause the vegetables to rot. After buying them, soak them in water, add baking soda, insecticide, soak for 30 minutes, then wash them clean, drain the water, use a cloth to dry the water, then wrap with plastic wrap, store in the refrigerator. If the spring onions, coriander and celery we buy are wilted, do not pick them off. Just soak them in ice water with a temperature of 10 °C to quickly rehydrate the vegetables. Soak them until you see that the vegetables start to bounce back and look fresh. Drain the water. You can place them on a cloth to absorb the water, then wrap them in plastic wrap. Then store them in the refrigerator. The vegetables will not turn yellow or bruise. For the salad vegetables that we eat, such as green cos, red oak, fillet, and iceberg lettuce, most vegetables have enzymes in the vegetables. When they wilt, they can be restored in cold water. According to restaurant principles, they will avoid using metal knives to cut vegetables directly because it will cause the enzymes in the vegetables to react with the metal knife, causing the vegetables to turn orange or brown, unappetizing. Many restaurants often use the method of tearing vegetables by hand and serving them on a plate. Or if you want to use a knife to cut quickly, you may need to wash the vegetables immediately so that the enzymes do not stick to the vegetables. When you have finished washing them in one wash, put the vegetables in a second wash of cold water and soak them in ice water for 10 minutes until the vegetables are crisp and bouncy. Drain the water and store in a Tupperware. It can be kept for several days. 3-4 days and they will still be crisp and not orange. But if it is salad vegetables that we buy as heads, that we buy but haven't cooked or cut yet, if there is still soil stuck to the vegetables or the leaves are rotten, we should pull them out first to reduce contamination as much as possible. Because if we pick vegetables that have a lot of stains or bruises, we will eat the other leaves as well. For taro, lotus root, potatoes, if the shop already cuts them up to make a dish, it will be fine. But if the shop cuts them up to make fish head stew with taro, or cuts the lotus root to make lotus root tempura, which requires cutting the ingredients first, if we don't wash them, these vegetables will be orange and spoil quickly. For lotus roots, cut them and rinse them in water once, then soak them for 10 minutes. Add a little vinegar to the water, then drain and store in a Tupperware container. How to store red meat and poultry (chicken) For storing red meat, if you want to freeze it for use in the store, buy the refrigerated type and freeze it only once. Once thawed, do not refreeze it. To store the whole piece of meat, place it on a wire rack and wrap it in plastic wrap. If it is a small piece, put it in a ziplock bag, press out the air, seal it so that no air can get in. Place it on a wire rack and wrap it in plastic wrap, then refrigerate or freeze it. For storing poultry (chicken), the method for storing half a chicken is to remove all the organs because bacteria will spoil the chicken. Cut the chicken in half, wash it with cold water to prevent the chicken from smelling, then use tissue paper to dry it quickly to prevent the temperature of the chicken from rising. Then place it on a wire rack and wrap it in plastic. Put it in the normal refrigerator compartment and get ready to use. And to keep the freshness and quality of the ingredients, when freezing the ingredients, you should buy fresh ingredients, clean them, and pack them separately. Frozen ingredients should not be refrozen. Trivia : For the type that is packaged and sold in department stores There is a type of packaging called Cold Pack or Chilled Meat or Frozen Meat. In this case, there is no need to wash before storing or using. You can put it in a box or container. For meat purchased from fresh markets In this case, the cutting, transportation or storage process may not have temperature control, which increases the chance of germs accumulating more than the first type. Therefore, the whole piece of meat should be washed and dried before storing, and the sink and area should be cleaned again. How to store bacon Bacon is usually packaged in a vacuum-sealed container and can be stored in a normal refrigerator for about 2 weeks or in the freezer for about 8 months. However, once opened, it should be stored in a tightly closed container or zip-lock bag and should be used within 1 week. How to store Plant-Based Food ingredients There are many types of alternative proteins, made from a variety of ingredients such as beans, mushrooms, seaweed, oats or almonds, and developed to taste like meat. The shelf life of this type of ingredient is about 10 days, but once opened, it should be stored in a tightly closed bag or box and should be consumed within 3 days. If stored in the freezer, it can be stored for about 3 months at a temperature of -18 ° C.
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Open a 3-fish carving shop with the ultimate fish carving technique.
Fish and rice Best selling trend Like the famous original shop that sells hundreds of thousands of baht a day, new entrepreneurs or those who want to have additional menus to increase income at the shop, don't miss out! Learn the godlike technique of fish carving. Meet the needs of modern customers. You can eat it right away. You don't have to waste time peeling it yourself. Mackerel, snakehead fish, and tilapia must be peeled and removed without leaving any bones. Meet the pain points of customers and definitely generate income. Techniques for carving mackerel 1. Use a spoon to knock on the ventral and dorsal fins of the mackerel to help the fish meat come off the bones more easily. 2. Pull out the ventral and dorsal fins of the mackerel so that the small bones in the body do not fall out with the majority of the fish meat. 3. Pull out the bones from the head and middle of the body. Source : https://bit.ly/3HxxX4I Techniques for carving gourami fish 1. Use a sharp knife to cut from the head to the large bone in the middle of the fish's half body, doing the same on both sides. 2. Turn the fish over and cut off the fins and tail. 3. Remove the bones in the center to get full fish meat. Tip: Make incisions on the fish before frying to make it cook easily and have beautiful marks. Also, do not fry the fish until it is too dry because it will make the fish dry and stick to the bones, making it impossible to remove. Source : https://bit.ly/3Gr60tW Techniques for carving tilapia 1. Place the fish on a cutting board. Use the tip of a knife to cut along the top of the fish to the tail. Do this on both sides. 2. Pull out the fish fins. 3. Use your hands to peel the fish along the lines. Tip: If using large tilapia, divide the fish into 2-3 pieces along the scored lines. Score the fish before frying to make it cook easily and easier to peel. Source : https://bit.ly/3oqQp7q
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5 Valentine's Day promotion ideas for couples and single customers
Valentine's Day promotion ideas Restaurants get ready, cafes quickly arrange promotions that are not just for couples, but must cover all groups of people, singles can also enter the shop, arrange promotions equally, customers are happy, do not feel neglected, the shop also gains more profits during this festival of love. 273409799_1011045706287105_117686382141401058_n.jpg 169.72 KB Buy 1 Get 1 Free promotion: Buy a main dish and get a free main dish. Suitable for customers who come as a couple. For example, order 2 plates of spaghetti with shrimp for the price of 1 plate. Or if you want to create more options, try making a list of 4-5 menus with similar prices for you to choose from. For example, customers can choose a buy 1 get 1 free promotion from 4 main menus: spaghetti with stir-fried shrimp with chilli paste, spaghetti with stir-fried drunken noodles with shrimp, spaghetti carbonara with ham, and lasagna with ham. This promotion is very suitable for single-dish restaurants, easy to calculate costs, and restaurants with frequent customer turnover. Tip: This promotion needs to be calculated carefully because it is a 50% reduction in food prices. If we control food costs to not exceed 35%, we will still have a profit of approximately 15%. Therefore, this promotion needs to generate a lot of sales and find a way to reduce food costs. 273411680_1011045676287108_5477719893832556059_n.jpg 401.43 KB Buy a main dish and get an extra dish at an affordable price that goes with the main dish. If some couples do not want to eat the same menu, try adding a buy 1 get 1 free promotion. Buy a rear dish and get an extra dish free Try to offer a free meal that is not expensive and goes with the main dish you want to sell, such as ordering a steak main dish and getting a free salad or mashed potatoes with cheese only on Valentine's Day. Or if you want to create more choices for customers, try to offer 4-5 main dishes with similar prices first, then offer 4-5 additional dishes that are not too expensive as well. Tip: This promotion will reduce the cost of doing the promotion more than the normal 1-for-1 promotion, but you still have to calculate the cost and focus on a large number of sales. And this main dish and extra dish promotion doesn't only appeal to couples. Customers who come alone can also join this promotion. Whether you come alone or as a couple, you can choose this promotion as well. 273578680_1011045686287107_2692396431141523371_n.jpg 443.02 KB Couples' promotion is a large set, a set meal for 2 or more people. There are main dishes, additional menus, desserts, and drinks. If it's not a single-dish restaurant, but a restaurant where you sit down and eat without rushing, it's suitable for celebrating a special occasion. Try arranging a variety of food sets. Finish with ice cream or dessert for 2 people at a special price reduced from the original price by 10-15%. This will create more interest. Tip: Couples tend to order set meals more than singles. Try naming your menu to match the season, or add something special like a Valentine’s Day drink or a special dessert. 273464569_1011045666287109_2035325069041553214_n.jpg 255.83 KB Promotions to please single people, inviting this group of customers to our store on Valentine's Day Because many single customers feel overlooked on Valentine's Day because many shops have promotions for couples, focusing on couples. Therefore, this group of people tend not to come out to restaurants on Valentine's Day. Try changing your mindset when creating promotions. Tell single customers not to be sad or lonely, come to our restaurant and get a 10% discount because even though it's Valentine's Day, every customer is always important to us. 273430772_1011045726287103_8381482879721698374_n.jpg 361.21 KB Give flowers or sweets to customers as a token of love and gratitude. If you don't have enough budget to do a strong promotion, try giving flowers or sweets to customers who come today. Instead of love and gratitude From the shop to every customer who uses the service, in addition to having a food discount promotion, giving away flowers or a free piece of dessert may not be a good way to stimulate sales, but it helps create color for the shop and can help increase the number of likes and shares on the shop's page. For dessert, try choosing a cup of ice cream, a bar of chocolate, or if you make dessert to give away, it will help customers feel that the shop cares even more. Don't forget! "Couples" don't have to be only male and female. Male-male, female-female or LGBTQ couples can be open now. At this point, if we understand and are open, Accepting sexual diversity We will hold a Valentine's Day promotion to reach a larger customer base. We will start by announcing the store's position on social media first: "Valentine's Day promotion for all couples, whether male-male, female-female, or male-female." "Promotion for all types of love, no restrictions." Tip: Don't forget to announce your Valentine's Day promotion on your store's social media 1-2 weeks in advance, announce the promotion on delivery apps, and put up a sign in front of your store.
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Tracing the problems of MHA Advise entrepreneurs with practical solutions
Restaurant owners know that opening a restaurant is always accompanied by many problems, such as inconsistent tastes, staff problems, kitchen management, marketing, and running ads. Many restaurants have turned to Home Delivery, and one person cannot handle it all, so there are problems. Or they are worried that if the government project ends, what strategies should they use to keep this group of customers with them? How to prevent customers from having to wait in long lines I'm so fed up with not eating at our restaurant. These problems have been encountered by “seniors”! Let’s take a look back at the real problems that have occurred from the MHA Advise entrepreneur shop. Zaab Tam Sang restaurant at PTT Bang Khun Thian gas station Lan Rueang Lao Shop, Hundred Stories of Liquor Rhythm & Shabu Restaurant With experts traveling to help analyze problems and solve them at the store, for the benefit of other entrepreneurs to apply. 274372720_1018973758827633_739371082338191490_n.jpg 426.93 KB Ms. Issarapha Nakasuphamit, owner of Zaab Tam Sang restaurant Seeing a prime location suitable for opening a restaurant, I didn’t hesitate to seize this opportunity to open a restaurant! But with little experience, I encountered many problems, as follows: Problems that occur 1) Lack of menu recommendations, resulting in less profit than expected. 2) The chef is not there and the cook cooks instead, causing the food to taste inconsistent and causing customers to complain. 3) Profit fluctuations each month How to solve the problem 1) Create a standard SOP for store service, teach employees how to introduce food menus and an SOP Check List for opening and closing the store. 2) Specify the raw materials or brands that are regularly used and create a food recipe SOP to control the taste of the food to meet standards. 3) Recommend a method to find the real cost, solving the problem of fluctuating profits. Watch MHA Advise, a spicy and delicious restaurant, full clip at: https://youtu.be/ozpPE8GKQlY 274345921_1018973755494300_5460062044468540851_n.jpg 507.89 KB Ms. Pimpapichit Thirarotchanakul, owner of Lan Ruang Ruang shop A very spicy Isan restaurant, delicious and spicy, suitable for customers, which sells very well. There is both a seating area inside the restaurant and an outdoor seating area, enjoying the very chill atmosphere. It can be said that if any customers come to try it, they will definitely come back again! With all these features, what problems might we not know about? Let's take a look. #Problems that occur 1) The amount of food given to customers is more than the price, but they do not dare to reduce the amount because they are afraid of losing regular customers. When customers do not finish eating, they take it home, increasing the cost of packaging. 2) The staff are not experienced chefs, resulting in inconsistent cooking and the inability to adapt. 3) The large kitchen is not fully functional. There is a lot of traffic when people order a lot of single dishes. 4) Lack of teamwork among employees in the store due to the lack of a clear work system. #How to solve the problem 1) Reduce the amount of food or add more options. Small size is priced lower and large size is sold at the same price. 2) Training employees by creating SOPs in written recipes and VDOs and retraining employees regularly. 3) Change some stations in the kitchen, such as changing the area under the kitchen counter to a cooler to make working more convenient or moving condiments to make it easier to scoop. 4) It is recommended to set up a system for store employees so that each employee knows their duties and can discuss and adjust their mindset when working together. Watch MHA Advise, Million Stories Shop, full clip at: https://youtu.be/twK_Xon99eA 274345103_1018973725494303_7864920344059788142_n.jpg 512.49 KB Mr. Phanumas Tharasak, owner of Rhythm & Shabu Changing from selling with a storefront, with a space for customers to sit and eat, to Home Delivery, going it alone, selling alone! No staff to help like before. The advantage of opening a home delivery model is that it helps reduce costs in many areas. And today's consumers like to order food delivery more. Let's take a look at the entrepreneurs' side. What problems do they have and how can they be solved? #Problems that occur 1) Working alone is dizzying. Customers and riders receive food more slowly because the flow is not organized properly and there is a lack of experience in managing a home kitchen. 2) Shoot ads without knowledge and without measurement tools to know which promotions the customers who come in come from. 3) 50% of customers who come in are customers who use government projects. If the project ends, what strategy should we have to make this group of customers stay with us? #How to solve the problem 1) Solve problems in the kitchen. Make all the equipment within reach. Rearrange the kitchen, arrange the work order. There is a section for preparing food ingredients, a section for cooking, and a section for packing food to send to customers. Divide the stock into refrigerators and store the items to be sold in the freezer. Put the sauce in the refrigerator to preserve its flavor, and we will be able to work more conveniently. 2) Put the Promotion Code in the Ads to see the number of customers who use the code to order food. 3) When the project is almost over, we may extend our own promotion. And when the government project ends, we will see more of our real customers. Watch the full MHA Advise at Rhythm & Shabu restaurant at: https://youtu.be/s54xero95-M
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Including special privileges from partners, exclusively for Makro HoReCa Academy members!
Makro Horeca Academy pleases its members by offering special privileges from famous partners! Only Makro Horeca Academy members receive free privileges and many discounts to help push their restaurant business to success. Any members who are looking for services to build your own restaurant, please come this way. Including discounts and special promotions from partners. Just add LINE to @makro-mha and inform your member card number. Get a discount code from a partner! 1. Discount code from Fastwork, a source of professional freelancers. Get a 10% discount, up to 2,000 baht, for a minimum of 3,000 baht of work. Enter the code at https://fastwork.co/ condition - 10% discount for minimum order of 3,000 baht only. - Up to 2,000 baht discount - This discount cannot be used in conjunction with other discounts. - This discount can be used from today - 30 June 2022 only. - The company reserves the right to change the conditions without prior notice. - Discount available for new customers on first time employment. - Coupon can be used 1 time. 2. Discount code from Dezpax food packaging · Discount code worth 300 baht when purchasing products totaling 1,000 baht or more. · Discount code worth 2,000 baht when ordering 20,000 baht or more * 0% installment for 3 months Enter the code when ordering products at http://bitly.ws/oAZ3 3. Discount from Achii Studio, professional food photography service, up to 2,500 baht discount. Just inform us that you are from MHA when using the service via Line ID @achiistudio. https://bit.ly/3teNZdH 4. Code from Design365, a design service worth 500 baht for design work only. Just inform the code when using the service via Line ID @design365days. https://bit.ly/3hkkdyN 5. 10% discount and ad shooting package from Fastwork, online marketing service starting at only 2,500 baht. Just inform us that you are from MHA when using the service via Line ID @fastket https://bit.ly/3vu0jtv Makro HoReCa Academy members, just add LINE @mako-mha and provide your membership card number to receive a discount code from partners immediately (from today - 30 June 2022 only)
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Share ideas for designing a small table that can hold a lot of food.
Share ideas for designing a small table that can hold a lot of food. Share ideas for designing a small table that can hold a lot of food. Save space in the store and save money for entrepreneurs. With techniques for applying technology to provide fast customer service. The remaining space can be used as other usable areas, such as storage space, kitchen space, etc. from the famous JiangHu Hotpot restaurant. 1) You can order food via mobile phone by creating a QR Code for customers to scan and select menus. This can save on the cost of service staff to some extent. 2) Each customer has their own stove, both a separate boiler and a grill, which is a great solution to the current cleanliness issue. 3) For buffet restaurants, you can pick up food from the conveyor belt, solving the problem of chaos in the restaurant. 4) For some menus, customers can wait to receive their food at the table without the need for waiters. JiangHu Hotpot will deliver some menus that do not require waiters via high-speed conveyor belt trains. 5) Food shelves on the table help save space and make it look more organized. For example, JiangHu Hotpot restaurant made 2-layer stainless steel food shelves, which is a great idea. And arranging them in this way helps the food look full on the table, making it look beautiful and worth showing off on social media. Credit : https://youtu.be/KWQOpC5f9OU
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Knockdown shop ideas that are easy to open, require little capital, and can be built quickly!
Knockdown shop ideas that are easy to open, require little capital, and can be built quickly! Amidst the uncertain situation, many people want to open a restaurant, create a career, generate income, but investing in renting a building, renting a house, decorating it as a shop may be risky. I recommend #Knockdown restaurants and cafes It is another option for opening a restaurant. It can be done quickly and immediately. It can be done by both small and large shops. It can be beautifully decorated and can be moved. What is a knockdown shop? It is a ready-made store that is suitable for small or medium-sized businesses that require speed in construction, decoration, and installation. Knock-down stores are made from materials that can be easily disassembled. It takes no more than 1-2 days to build, or if it is small, the ready-made store can be lifted and installed immediately. It is also easy to disassemble the structure and move to a new store location. All of this makes knockdown shops an option for those who don’t want to rent a building to open a new shop. They can also start selling quickly, make a profit quickly, and knockdown shops are not expensive. They range from tens of thousands to hundreds of thousands. They can be decorated as desired, and there are many styles to choose from, depending on the type of products and services you want. Knockdown shops can sell many different types of food, depending on which type of shop is most suitable for which type of food, location, and customer. Let’s take a look at some examples of knockdown shops and see what types of food they are best suited for. 276029641_1034127477312261_6477378297445561124_n.jpg 587.77 KB 276225842_1034128197312189_1367731042357141399_n.jpg 33.52 KB Basic Knockdown Shop It is a two-sided open cabinet, suitable for selling fast food such as burgers, fried food, beverage shops, coffee shops, dessert shops, etc. On all three sides of the cabinet, there are small counters for displaying products and as a point for receiving products. Around the shop, there are There is space on the cabinet to install storefront signs on three sides, both bottom and top. Knockdown shops can also be beautifully decorated. It depends on the design you choose. The shop in the example picture looks really cool. You can also add chairs for customers to sit and eat at the counter. 276035683_1034127523978923_4231134185206770354_n.jpg 417.12 KB Suitable for outdoor shop because it has a strong roof. Another type that is suitable for setting up an outdoor shop because it has a roof that can protect from the sun and rain seriously. You can paint it in a plain color or play with bright colors. Place it in a tourist attraction and it will catch the eye. It doesn't take up much space. It is suitable for opening a shop selling grilled pork or toasted bread. Sell fresh fruits or various drinks. 276107489_1034127493978926_8793697329928476655_n.jpg 654.04 KB Knockdown shops can be built by straddling trees. Knock-down shops can be adjusted to suit their surroundings. As shown in this picture, a knock-down shop can be built by covering a tree, which looks chic in another way. It has a balcony and an awning. The shop can be decorated to have a cute little corner so that customers can sit and relax. It is also a nice spot for taking pictures. This type of shop can have air conditioning and can sell anything from coffee, tea, or bakery products that require a refrigerator to sell. 276070278_1034127497312259_508932896501743581_n.jpg 403.38 KB 275997863_1034128283978847_2991552747671818284_n.jpg 74.93 KB Large shop where customers can sit and eat in the shop Or if you want a large outdoor shop and have enough budget, you can design and decorate it into a beautiful new shop. It is suitable for making a cafe, with a place to sit and eat in the shop, a counter bar suitable for selling desserts, coffee, tea, etc., and there is also an area in front of the shop that can be decorated as a chill-out area as well. 276116780_1034127520645590_8432603425988043531_n.jpg 344.67 KB 276146757_1034128330645509_2106923415041246261_n.jpg 129.59 KB 276139515_1034128300645512_4190337325328914217_n.jpg 66.56 KB There are 2 floors, fully functional. For those with a medium to high budget, you can also try a two-story model. The first floor can be used as a kitchen and a full-size bar counter. The second floor can also be used as a dining area. Suitable for installation at tourist attractions with beautiful views. This shop is suitable for making a single-dish restaurant, burgers, cakes, or making it a cafe or coffee shop, which is also very stylish. 276079883_1034138507311158_8330815583305997536_n.jpg 98.13 KB It can be seen that a knock-down shop is a great answer for those who want to have a shop but have a small budget. It depends on the choice. However, you have to choose a suitable location with good electricity, water, and waste drainage. Then the shop will be Stay and make profit for us for a long time. And if you are thinking about delivery, a shop with seating would be perfect because it has a balcony and an awning as an L-zone area, with benches for customers and riders to sit and rest while waiting for their food. For those who are determined and want to start a shop right away, try finding recipes from professional chefs at MHA Startup. Secret recipes for opening a shop, guaranteed to sell. Click here => https://bit.ly/3tXDsEj Photo credit: https://www.pinterest.com/ www.thaimobilecontainer.com https://www.pinterest.com/ , www.thaimobilecontainer.com
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Opening a Japanese restaurant for beginners: How to start? Let's take a look.
Opening a Japanese restaurant for beginners: How to start? Let's take a look. Japanese restaurants still have high business opportunities. Because Thai people like to eat it as their number one priority. Even though there are many competitors, there is still an opportunity to make a profit if you plan your business well. Want to open a Japanese food shop? How do you start? Let's take a look! 277104473_1035765503815125_2148862762428110955_n.jpg 471.53 KB 1. Analyze the location and define the target group. Location is always important for restaurants, whether they sell in-store or online. The target group of the restaurant is people who love Japanese food, mostly middle class people, office workers, students, or people who earn 15,000 baht or more. go Therefore, if the location for selling is near a working area, educational institution or condominium, there will be a high chance of selling. Usually, there will be a department store or community mall open near this area. If you have a larger budget, renting a shop in a community mall is a good investment option. But if you don't have a large budget, try renting a building or investing in a food truck. MHA helps restaurant owners analyze profitable locations and attract customers directly. In the free online course, Open a rich shop with a good location. Learn about the types of restaurant locations, factors to consider when choosing a restaurant location, and examples of finding locations for different types of restaurants. Please log in at the top right corner before starting the course >> https://bit.ly/3ojrxPP 277097361_1035765520481790_4290421698131524003_n.jpg 410.06 KB 2. Try writing your business on paper, analyzing investment opportunities and payback periods. Try writing a business plan for your shop first. This is a test run on paper to see if this shop is still worth investing in. Start by calculating the total cost of the shop and estimating monthly sales from a survey of the target group that is expected to use the service multiplied by the amount that the target group is willing to pay per time. This will give you an estimated profit. Then try to find the payback period using the formula * Payback period = Investment amount divided by net profit. Once you have all of this, see if you have enough working capital during this payback period and are satisfied with the returns. Which can be learned more from Free online course “Restaurant Business Feasibility Study” Please log in at the top right corner before starting the course >> https://bit.ly/3icpxVp 277078233_1035765550481787_8447468203607104576_n.jpg 313.08 KB 3. Calculate ROI (Return on Investment) If you want to be sure, try calculating the “Return on Investment” (ROI), which is calculated using the formula *ROI = (Net Profit/Investment) x 100. If the return rate is good, it means that this shop is worth investing in. If there are other businesses or investments to compare, it will be even clearer. For example, this shop invested in everything, including annual operating costs, totaling 3 million baht. Total profit per year is 1,080,000 baht. Therefore, the annual rate of return will be ROI = (1,080,000/3,000,000)x100 = 36%. Which is a good rate for restaurants. Learn more about investment opportunity analysis and rate of return calculation at >> https://bit.ly/3t0ROo7 277076698_1035765533815122_7648661429298262261_n.jpg 401.08 KB 4. Know about raw materials, their sources and how they are managed. Most Japanese ingredients focus on freshness, especially raw fish and seafood. Therefore, you need to know what fresh ingredients look like, what ingredients are considered good quality and reasonably priced. Try looking for 1-2 suppliers to order ingredients from and compare them before ordering. In addition, you must also have the correct way to manage ingredients, such as slicing fish, cooking Japanese rice, and storing each ingredient that must be ordered in stock so that there is no shortage when needed. Then try to study more about the yield of ingredients >> https://bit.ly/36pFkN to calculate how much of each ingredient is actually usable per purchase price, to calculate the cost of each menu. In addition to learning about Yield cost calculation, calculating the cost of food per plate is also important. You can learn it in the free online course! Professional Food Pricing Techniques Please log in at the top right corner before starting the course >> https://bit.ly/35ZKsbN 277076698_1035765533815122_7648661429298262261_n.jpg 401.08 KB 5. Set up the shop's kitchen system to control costs from being too high. Set up the kitchen system of the shop well. Whether the kitchen is small or large, it is important to have a flow, emphasizing the arrangement of each station so that it is not confusing. When working in the kitchen, do not turn around, go back and forth, or walk into each other until things are damaged. You must set up work procedures to have the same standards, including having a standard recipe for each menu for the chef to make. For example, what are the steps in making rice bowls? What are the steps in weighing and measuring ingredients before cooking? What must be done to arrange the plate? Remember that good work procedures will help reduce losses and control costs easily. Introducing a kitchen design course for professional use Which will teach you the standard kitchen design of the shop, how to manage the kitchen space, even if you have a small budget, including the principles of choosing basic kitchen equipment. Please log in at the top right corner before starting the course >> https://bit.ly/3thRgdn 275538758_1036307550427587_4048035692245950415_n.jpg 384.42 KB 6. Have a selling point that customers will remember. Marketing is precise and targeted to the target group. Don't forget that even though Japanese restaurants still have a high business opportunity, there are many players in this business, both big players in the market and small restaurants. To survive and make a profit, you have to create a selling point that stands out from your competitors, or what is called a Unique Selling Point. You can find a signature menu, play with prices, emphasize the atmosphere, or anything that competitors haven't captured yet and that appeals to customers. And you have to advertise your restaurant through various media, whether it's social media or flyers, which can still attract people in that area. Start easily by taking photos, making video content, trying to run ads, or if you hire a reviewer to help review your restaurant, it will help a lot. Learn the tools and channels to promote your restaurant online in this free online course! “Promote your restaurant online to increase sales 10 times” Please log in at the top right corner before starting the course >> https://bit.ly/3F6myYE For anyone who wants to open a sushi restaurant, we recommend the Million Dollar Sushi course, a free online course. By Chef Boontham Pakpho, Iron Chef of Japanese Cuisine of Thailand Help restaurant operators design and create sushi menus. A single ingredient can make many dishes, delicious and worthwhile. Including a demonstration of basic menus that every sushi restaurant must have. Please sign in at the top right corner before starting the course >> https://bit.ly/3FBuzok
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Free! Daily-monthly sales record files, analyze store problems, increase sales to meet targets!
Why do you need to record sales? Because recording sales each day will allow you to see the overall picture on a monthly and yearly basis. In addition to helping you see problems and create “sales targets” based on your existing database, The more precise the store system is, the sales target will be within reach. If we use our feelings to measure, there is no concrete data collection. In the end, you will only know the big picture and not be able to solve the shop's problems directly. Free giveaway! Sales log files for analysis and planning to increase sales directly to your target! Click Sign In on the top right corner to download the file >> https://bit.ly/3JO66y8 Ready to read how to record sales in an album? - Help restaurant operators - Set a sales budget as - Create your own monthly sales record table. - Analyze to create strategies to increase sales per head and increase the number of customers. - Know how to increase distribution channels and adjust strategies to increase sales as close as possible Or within our budget 277587654_1041516006573408_7312279269545697866_n.jpg 509.3 KB Distribute monthly sales forecast table files and how to set monthly sales budgets. Monthly sales forecast To analyze whether we want to invest in this shop or not, starting from creating the shop concept, setting a sales target that is not too high, in order to reach that goal, by analyzing step by step to analyze the monthly target. Let us know how much sales we have, how much costs, how much profit is left, is this investment worth it or not? These figures come from market surveys, competitor surveys, and customer spending surveys to set sales targets so that employees can see how much income and sales they should make per day. How to set a monthly sales budget Column 1 – Day and number of days: In addition to Mon-Sun, there should be a field for public holidays because they may sell better than normal days to make it easier to set a sales budget. Column 2 – Number of customers, divided into lunch, dinner and delivery, may be derived from a general restaurant survey. Column 3 – Average sales per person for lunch, dinner and delivery. The figures can be estimated based on the price of the food we will sell. Column 4 – Enter lunch, dinner and delivery income. Formula: Lunch (Expected number of customers) x Average sales per person = Lunch revenue Column 5 – Daily Income Formula: Lunch + Dinner + Delivery = Daily Income Column 6 – Monthly income Formula: Daily income x Amount (eg. Monday) for the whole month = Estimated income (all Mondays combined) Download free files at the course: Successful formula for analyzing sales to gain more profit than expected. Chapter 1 Setting a monthly sales budget: https://bit.ly/3JO66y8 277661951_1041516009906741_7708646870803733806_n.jpg 559.36 KB Distribute daily sales record table files and methods for creating sales record tables. How to create your own sales record table to analyze sales and determine strategies to increase sales. Column 1 – Day and number of days: In addition to Mon-Sun, there should be a field for public holidays because they may sell better than normal days to make it easier to set a sales budget. Pink channel Column 2 – Budget: Fill in the monthly sales forecast budget (from the first table). And the actual sales column: by filling in the total sales for the whole day Column 3 – Difference: To see how much the budget differs from the actual sales. Green channel Column 4 – Cumulative Total: Contains both budgeted totals and actual sales. Accumulated budget formula: Budget for day 1 + Budget for day 2 = Accumulated budget for 2 days Column 5 – Cumulative difference: To compare whether the actual sales and the expected sales are close to each other. What strategies do we need to adjust to achieve the sales target? Blue channel Column 6 – Income: Includes income from food, beverages, Delivery/Online. To know where most of your revenue comes from, so you can adjust your strategy to better align with your customers’ needs. Yellow channel Column 7 – T/C (Total Covers) is the number of customers using the service per day. The staff must record the actual number of customers using the service. Column 8 A/C (Average Check per Head) is the average sales per head that customers spend in our store per person by dividing the number of T/C by the actual sales that were sold on that day. And we have to take the actual sales, subtract them from the Delivery/Online sales to get the actual sales, and divide them by the number of customers who come to use the service because we have no way of knowing how many customers who order through the Delivery/Online channel go to eat in order to get the real A/C (average sales per head that customers spend in our shop per person) data. Column 9 – Note: You can enter both positive and negative information to help us know the reason for sales on that day. Download free files at the course: Sales Analysis Formula to Get More Profit Than You Think Chapter 2 Sales Analysis to determine strategies to increase sales: https://bit.ly/3JO66y8 277673196_1041962173195458_2443636481787890769_n.jpg 360.19 KB Introducing free online courses A formula for analyzing sales to generate more profit than expected Take restaurant operators to analyze sales and add professional strategies. - Learn how to set a sales budget. The course will simulate a restaurant to make it easier for you to understand. - Creating a monthly sales record table - Analyze to create strategies to increase sales per head - Increasing the number of customers - Increasing distribution channels How to adjust strategies to increase sales close to or in line with our set budget Just log in at the top right corner and you can study for free immediately! >> https://bit.ly/3JO66y8 Taught by Ms. Mathuros Wongpradu Director, PRCM Thailand and former Operation Director of a famous international brand
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What temperature should each type of food be stored at?
What temperature is suitable for each type of food? Store it in the right place to extend the shelf life of the ingredients, plus it is clean, safe, and prevents the growth of bacteria. Let our customers eat quality, healthy food. Degrees of food safety for food Cooked food 72°C-82°C Food should be stored at 60°C (140°F) or hotter, which is suitable for cooking different types of meat. Different types of meat have different temperatures that should be cooked to avoid causing bacteria to grow. Danger zone It is between 4 ºC and 60 ºC because this is the temperature range where bacteria can grow quickly, which is the cause of food poisoning. It is mostly caused by undercooking food or leaving cooked food out until the temperature drops, such as menus displayed in restaurants. Temperature control, preventing food from entering a danger zone - A food thermometer is required to check the temperature of the food, which will be accurate to +/- 1ºC. The thermometer must have a long stem to measure the internal temperature of the food. It must be cleaned and sterilized before each use to prevent contamination from one type of food to another. - Bacteria will not grow in frozen food. Freezing does not kill bacteria, and they grow rapidly as food thaws. Manufacturer's recommendations on food labels are a good guideline for how to store food. Storing food in the refrigerator at 4°C or colder, which will chill fresh ingredients. Such as meat, milk, eggs, etc. - For meat, if you want to store it for a long time, the temperature should be lower than -18 degrees Celsius. - Seafood should be stored at temperatures below 0°C and -18°C. - Fresh vegetables and fruits should be stored in a refrigerator between 4°C and 10°C. Vegetables and fruits should not be stored at a temperature lower than this because it will reduce vitamins and minerals. Some fruits are also not suitable for refrigeration because the cold can bruise the fruit and spoil the taste. ⚠️ Frozen food that may be dangerous ㆍ Regularly monitor the temperature of your cold room and refrigerator to ensure that food is kept between 0°C and 5°C. ㆍ Record temperature checks, including the date and time of checks and the temperature measured. Randomly check food items to ensure that refrigerated food is at 5°C or below and frozen food is frozen. ㆍ Do not leave potentially hazardous food at room temperature. Refrigerate and close the lid or door of the display cabinet when not in use to maintain the temperature. ⚠️ Hot food that can be dangerous ㆍ Regularly check the temperature of your hot display cabinet, hot oven, or bain-marie (electric food warmer) to ensure that food is kept at 60°C or higher. ㆍRecord these temperature measurements. ㆍ Stir liquid foods frequently to ensure consistent temperature. Also, cover food containers served at buffets to maintain temperature. ㆍHeat food to a temperature of 60 °C or higher before placing it in the hot display cabinet. Source : https://bit.ly/36FwcoO, https://bit.ly/3uLm2v0, https://bit.ly/3IL0Bz7 Learn professional ingredient storage techniques from Chef Wilment Leon. Teach the correct way to store each type of ingredient and keep it fresh! In this free online course, click to sign in at the top right corner before starting the course >> http://bit.ly/2NItNgL
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Standard recipe mother sauce, controls the taste perfectly, convenient, easy, saves entrepreneurs time.
More difficult than finding a chef is making the taste of food taste the same in every dish, without any mistakes, delicious without any changes, customers come back to eat again. Recommend #Maesauce, it can help! Standard Mother Sauce It is the original sauce of the shop by making seasonings that have been measured and used as a single recipe for each menu. It can be used for every menu, whether boiled, stir-fried, or curry. It helps reduce cooking time. Customers do not have to wait long. The taste is standardized, good for branch expansion and cost control. Techniques for making standard recipes for boiling, stir-frying, currying, and making spicy salads ✅ Boiled: Standard recipe for clear Tom Yum soup and Tom Leng soup, use a ratio of 1:1, i.e. 1 part fish sauce to 1 part lime juice. ✅ The dressing must be sour, salty and sweet. The secret is to control the sourness. Each season's limes will have different flavors. In the summer, there is less water, it is very sour and expensive. In the rainy season, there is a lot of water, it is not very sour and cheap. ✅ Curry: You can make all types of curry in the same way, whether it's red curry, panang, chu chee, or even massaman curry. The meat should be seasoned with fish sauce or soy sauce first, then add the curry sauce, which must be left for the curry to absorb into the meat. ✅ Stir-fry can make a variety of stir-fry sauces, such as Pad Thai sauce, and also make Kai Luk Kheay, shrimp in tamarind sauce, three-flavor fish, fish with chili sauce, and even sour curry. Ready-to-cook type can also be made. Precautions for making seasonings and mother sauces 1. Saltiness should be reduced by 15%, for example, making stir-fried basil sauce, normally 1 recipe uses 2 tablespoons of fish sauce. If there are 10 recipes, multiply by 10 (20 tablespoons), but do not use all of it. Saltiness should be reduced by 15%. 2. Temperature when making sauce. If the heat is too high, the sauce will become salty. Precautions when using standard formulas 1. Chefs must taste it first to see what it tastes like and what dishes it can be used in. In addition, they must understand that standard recipes cause the essential oils to disappear, so they must be added. For example, in salad dressings, the essential oil smell of lime may disappear, but if you squeeze just a little lime, it is ready to use. 2. The standard recipe must be able to cook a variety of dishes. If 1 bottle can only cook one dish, it is not enough. It must be able to cook a variety of dishes, for example, 1 Product: 10 Recipes can cook a variety of dishes. 3. Chefs must have experience and know how to use sauces properly in order to make the most of the sauce. Another thing that needs to be given equal importance is determining the specifications of the raw materials or brands that are regularly used. Because each brand has a different taste, changing brands will change the taste. You should have a brand that you use regularly as your main brand, but you must not assume that you can't do it without this brand. You should always know the source of ingredients that have similar tastes. For those who are new to mother sauce, I recommend it. A la carte cooking course with Maesau, a professional secret recipe #Free online course with Chef Dew, ready to teach how to make all-purpose mother sauce, basil sauce, and three-flavor sauce, along with recipes and methods for making made-to-order menus that restaurants must have >> https://bit.ly/3C8D48k
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3 Tips to Increase Sales Per Table: Turn Your Servers into Top Salespeople
Transform your employees from just people who hand you menus and take orders into top-notch salespeople! 3 easy techniques to increase sales per table Less commonly thought about, shop owners need to motivate and train their employees well, which will help boost sales and generate more profit. 1. Do not serve or offer plain water menus to customers. Because plain water has low profit, we must train our staff not to ask customers, “What water would you like?” or “What drink would you like?” because if they hear this, customers will always choose plain water first. We must train all staff when taking orders to present what kind of water our shop has, such as iced black tea, longan, or any herbal water. If you have a signature drink on your menu, a seasonal drink menu, and you have calculated that it will make a good profit, then offer it, such as blended longan juice, only during March-April, roselle-Chinese jujube juice to relieve heatiness, etc. Don't be afraid that customers will be annoyed because sometimes customers can't think of what they want to drink, and many customers would rather hear from the staff than imagine it themselves or read the menu themselves. Try making a separate drink menu, which will help. Even better, put pictures of the drinks on the wall to help stimulate ordering. Tips : But if you have already tried to sell it twice and the customer still refuses and insists on ordering plain water, don’t be too pushy. It will make the customer irritated. The sales pitch must be sincere. We want the customer to try the good drinks that our shop has. 2. Offer to sell additional menus if they can be added. You have to train your staff to analyze how many menus should be on the table so that you can observe whether the customers have ordered the full amount or not. If not, then you have to start the operation of promoting more sales. Now you have to see what menus the customers have ordered. No matter what type of restaurant, you can add additional menus, side dishes, or menus that go together. - For example, in a steak restaurant, if a customer orders steak as a main course, we can also promote selling vegetable salad, mashed potatoes with cheese, or cream soup to go with the steak. - Rice and curry shops can also promote additional sales. Customers may have ordered two dishes, but we still promote selling hot soup to eat with rice, making it easy to swallow, and adding another small bowl. - Seafood restaurant, customers may start by ordering fried fish and crab fried rice. We should promote selling soup menus, such as clear soup, tom yum, or po taek. We may also promote stir-fried vegetables as another menu, which will be a perfect combination. Tip : But to promote sales without being too rude, you must not promote in a pushy manner. Consider first whether the number of menus and the number of customers are appropriate. If there are few customers, do not promote too much. Take what you estimate will be enough to eat. The shop owner should prepare a set, pair the menus together as a list, and train the staff to observe and consider each table of customers carefully. 3. Increase sales with desserts The shop owner should train their staff to keep an eye on customers after they finish their main course. They might let customers sit and talk for a while. Once they see that they are not interrupting, try offering dessert. You can start by asking if all the food you ordered is ready. Then, present the shop's signature dessert: "Would you like more dessert? Today we have Singaporean Chendol, a special recipe from the shop..." If you give more details, it will be even more appealing. If any shop doesn't have desserts, try to come up with a dessert menu to sell, whether it's ice cream or Thai desserts such as bananas in coconut milk, shaved ice with mixed fruits, Lod Chong, crispy rubies, bua loy, etc., it will attract customers. This technique can be used in every shop, even rice and curry shops and restaurants that make to order can do it. Try to create a separate dessert menu or put up pictures of desserts on the wall to make it look delicious, which will also stimulate sales just like drinks. Tip : When making a sales pitch, you have to be careful of the timing. If the customer is in a conversation, don't interrupt them, or if they haven't finished their meal, don't make a sales pitch.
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How many employees should our shop have?
How many employees should our shop have? Are the ones we have too few or too many? Every shop wants to have staff to serve customers without fail. But if you hire too many staff, you will lose money. If you hire too few, the service will be poor and customers will ignore you. ⚠️ The number of staff is not just about how much money you have to pay. There are many other factors to consider. Come learn #Factors in recruiting the right staff for your shop so that there will be no problems with people that will negatively affect your shop's sales. 1. Business model of food and beverage shop First, you need to understand what type of restaurant you are. If it is a full service or table service, you will need more staff because you will need staff to take orders or serve customers at their tables. Also, the number of kitchen staff must be sufficient to cook food in time for customers’ orders. - If it is self-service, order food and pick up at the counter, we can use fewer people at the store and add more people to the kitchen during rush hours. - For buffet restaurants, we need to increase the number of front-desk staff because we need to clear tables and plates quickly, and reduce the number of kitchen staff. 2. Job positions according to the type of shop We need to determine how many people are required to work at each job or station in the shop. For example, in the kitchen, will there be staff preparing ingredients? Or will there be separate staff for boiling, mixing, and frying? Then, train each staff member to be able to work at more than one station. The number of employees required for each position depends on the type of restaurant and labor costs. For example, a small restaurant with 5 tables should have 1 waiter and order taker, 1 person to prepare ingredients and 1 person to cook. The person preparing ingredients can help cook when in a rush. 3. Labor costs must be calculated according to the type of store and cost structure. In general, restaurants have three cost sources: product cost, rent, and labor cost. If we have any one cost that is too high, it will reduce profits. The cost structure of each type of restaurant is different. If it's a buffet restaurant, labor costs should not exceed 25%. But if it is a full service or table service restaurant, labor costs should not exceed 15%. And Self Service should not exceed 12%. Try calculating using the formula => Monthly sales X Employee wage percentage = Employee salary Then try to average out how much the wages are per person and how many people we can hire according to this structure. Can we hire fewer employees? The answer is yes, but it must not affect the work. It must not reduce the service standards. For example, a rice and curry shop is a self-service shop. If there are not enough staff and the food cannot be delivered in time, customers will gather in front, creating a bottleneck. Customers who have been waiting for a long time may change their minds and go to another shop or not come back to use the service again. On the other hand, if there are too many staff, the expenses will increase and the profits will decrease. 4. Calculation of the number of employees Example of calculating the number of service staff in front of the shop. If it is a full service shop with 50 seats, each table has 4 seats, there will be approximately 12 tables. If we see that one of our staff can take orders, take care of refilling water, serve, check orders, and solve customer problems for 4 tables. So, should we hire 3 waiters and 1 cashier? Do we need a manager or executive to take turns? If so, add another one. Many people, after calculating, often forget that employees must have at least 1 day off per week. If 1 waiter has a day off, that day there will be only 2 waiters left. Therefore, we must add 1 more employee for the day off. Therefore, we need to hire 4 employees in total. And there will be 4 days when everyone comes to work at the same time, which we must choose to coincide with the days with the highest sales. Because managing people is equal to managing a business. If you manage people well, your business will be good too! Come learn how to manage employees professionally with Online course: “People Management in the Restaurant Business” By Mr. Peerapat Kongthong, Human Resource Development Manager Learn for free!!! Click here >> https://bit.ly/3NdDHDO (Log in at the top right corner before entering the lesson)
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5 things to watch out for when doing a franchise business
Want to invest in opening a shop, have a business owner, but don't know where to start, afraid of making mistakes, afraid of failing, "Franchise business" is another interesting form of investment because it has a formula, a system ready, no need to waste time on trial and error or testing tastes, looking at the customer market, reducing the risk opportunity. Think that if we do exactly the same as the main owner, where will the profit go? MHA warns! 5 things to be careful of in doing a franchise business, there may be loopholes that you don't know or overlook. Click to read in the album, increase the chances of success even more! 1650862843627.png 2.48 MB 1. Analyze the business opportunity. Is it worth it before deciding to invest? In order not to make you choose the wrong franchise, because buying a franchise is an investment in buying someone else's brand to do it. Therefore, you have to take into account many investment factors, such as brand reputation, ease and complexity of operations, support system from the franchise owner. You have to think about whether the location of the shop is suitable for the restaurant you are investing in or not. Are the monthly royalties reasonable for what you get? And how long will it take to get your investment back? All of this is called #business opportunity analysis to find the answer to whether this investment is worth it or not. A good franchise will help us think about this because it is considered a business partner who is ready to grow and expand branches together, not just selling franchises to make a profit from us. Sell once and it's over. 1650862843485.png 1.83 MB 2. Beware of unclear and complicated operation manuals and franchise contracts. Think of a franchise as an expansion of a brand, where you are the one managing the branch. Customers come to use the service because they are impressed with the food and service of this brand. Therefore, each branch must have the same standards. Normally, franchises will train the owners and employees before they start selling. There will be an operating manual that will tell you all the details, whether it is the operations in different parts of the store, food recipes, etc. Franchise buyers must understand and follow them correctly. If the manual is difficult to understand and there is no training before starting the business, it will be difficult to maintain the quality as the brand requires. Also, the franchise contract is unclear and does not clearly state what can and cannot be done, such as whether the food recipe can be adjusted or whether the store decoration can be changed, etc. All of this will make the work more difficult and make it impossible to make decisions when in doubt. Therefore, if you decide to buy a franchise, you must study the manual and contract carefully first. If you are not sure about anything, ask. messageImage_1650600716679.jpg 532.71 KB 3. The location does not meet the needs of the target customer group. No matter how famous the brand is, #if the location is not right, it will be difficult to sell. For example, a Japanese food franchise sells sushi for 15-35 baht per piece. Branch A opened in a gas station near a private hospital, educational institution, business area, condo, and housing estate. There are customers. Rotating in and out all the time, this branch can generate hundreds of thousands of baht in monthly income. While another branch opened near a fresh market in the suburbs, in an industrial area, not near other workplaces, no educational institutions nearby, and there are also competitors such as many cheap sushi shops in the market that cater to the people traveling in this area more. As a result, this branch only makes sales of tens of thousands per month. Compared to the expenses, there is almost no profit. From the example, it can be seen that the location is important. Normally, the franchise owner will help us analyze the feasibility of selling at the location we intend to open, to see how much opportunity there is to sell. However, we ourselves must also be able to analyze the target group in the area as well. edit1650946117214.png 2.92 MB 4. No royalty fee, low cost but high risk. Royalty fee is a recurring fee that the franchisor charges the franchisee based on sales. It is usually charged as a percentage of monthly sales and is considered an expense for the franchisee. This Royalty fee is considered income for the franchise owner, which is generally used to support the brand and various branches, such as brand advertising expenses, management expenses, marketing expenses (some may collect it separately), etc. Many franchise owners do not charge Royalty fees in order to make buyers feel that the cost is lower and to attract more people to buy the franchise. But don't forget that when the franchise owner has no monthly income to manage the brand's marketing, the entire risk burden falls on the franchisee only, especially some franchises that pay a one-time initial fee and that's it, after which there will be little support from the brand because it is considered a full sale. messageImage_1650600727342.jpg 547.27 KB 5. Lack of readiness in both support plans and long-term marketing plans. As mentioned earlier, a good franchise business is a business partnership between the owner and the franchisee. It must be understood that the franchisee must have gone through trial and error, and have achieved some level of success in business, and then want to expand their business. Meanwhile, the franchisee wants to invest in the business by taking risks without having as much knowledge about the business as the franchisee. Therefore, the franchisee must act as a business consultant for the buyer, supporting the franchisee in all aspects of his work, especially helping to plan marketing for the store to stimulate sales and generate profits for the franchisee. If the franchisee does not have a good support system, does not have a marketing plan that looks at the future stability of the joint venture, it is considered that they are not ready to do a franchise. But wait! No matter which model you open a restaurant with, you need to know when you will break even. In addition to studying each franchise, you need to learn how to analyze business feasibility. Most importantly, you need to analyze it yourself! Read the information thoroughly. Come learn in depth with the course #Studying the Feasibility of Restaurant Business by Professor Seth, a restaurant and franchise business consultant. This course will teach you how to analyze feasibility, find the break-even point, analyze marketing, and write a business plan. It's free! Click here => https://bit.ly/3xRoPpi (Log in at the top right corner before entering the lesson)
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Collection of 8 ideas for rice dishes that are worth selling and make money.
Inviting to sell the menu "Rice topped with rice", not just Japanese style rice topped with rice, but also including both Thai and Korean rice topped with rice! Secret recipe from professional chefs, good for selling and opening a shop, or if you already have a shop, adding it as an additional menu at the shop is also great. Plus, delivery is also available. Ready? Let's see the recipes and methods for making all 8 menus. messageImage_1651813919250.jpg 710.93 KB Inviting to sell a spicy menu that is delicious to Thai people, such as grilled chicken on rice, roasted rice, and spicy dipping sauce with a fragrant aroma of roasted rice, making it even more delicious. Click to see how to make it in a clip >> https://bit.ly/3LSM7iL component For marinating chicken Chicken thighs 1000 grams Marinade sauce 60 grams Aero brand jaew dipping sauce, 50 grams Roasted rice 40 grams 100% new jasmine rice, Chat brand, 1800 grams Aero brand dipping sauce, 300 grams Roasted rice 30 grams 30 grams of sawtooth coriander 100 grams of cucumber 100 grams of plum tomatoes Lettuce 50 grams method 1. Marinate chicken thighs with marinade sauce, jaew sauce and roasted rice. Refrigerate for at least 30 minutes. 2. Bake the marinated chicken at 170oC for about 20 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. 3. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumbers and tomatoes on the side of the plate to make it look nice. 4. Slice the grilled chicken and roasted rice (about 80 grams) and place on the salad. Serve with the jaew sauce, topped with roasted rice and sawtooth coriander leaves. messageImage_1651813948919.jpg 573.43 KB Inviting to sell a spicy menu that is delicious to Thai people, such as grilled chicken on rice, roasted rice, and spicy dipping sauce with a fragrant aroma of roasted rice, making it even more delicious. Click to see how to make it in a clip >> https://bit.ly/3LSM7iL component For marinating chicken Chicken thighs 1000 grams Marinade sauce 60 grams Aero brand jaew dipping sauce, 50 grams Roasted rice 40 grams 100% new jasmine rice, Chat brand, 1800 grams Aero brand dipping sauce, 300 grams Roasted rice 30 grams 30 grams of sawtooth coriander 100 grams of cucumber 100 grams of plum tomatoes Lettuce 50 grams method 1. Marinate the pork neck with the marinade sauce and leave in the refrigerator for at least 30 minutes. 2. Bake the marinated pork neck at 170oC for about 25 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving. 3. Make the dressing by mixing seafood sauce, Pad Thai sauce and lime juice. Mix well and place in a container. 4. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumbers and tomatoes on the side of the plate to make it look nice. 5. Cut the pork neck (about 50 grams) per plate, place in a mixing bowl with onion, tomato, 10 grams each, sliced chili, Chinese celery, spring onion, 5 grams each, and dressing (about 65 grams). Mix well, then scoop onto salad greens and serve. messageImage_1651814273484.jpg 443.71 KB Want to open a duck rice shop? You must save this recipe. Because the chef shares a secret recipe with tips on how to make duck soft, crispy skin, and delicious aroma. Customers will definitely be satisfied after eating it. Click to see how to make it in a clip >> https://bit.ly/ 3sksUPl component 200 grams of cooked rice Duck meat 60 grams Duck sauce 80 grams 30 grams of Chinese kale Safepack Pickled Ginger 3 Flavors 1700 g. 10 g. 1 gram coriander Dipping sauce 20 grams You can view the recipe for 1 roast duck (19 servings), duck sauce (6 servings), and dipping sauce (27 servings) at >> https://bit.ly/3sksUPl method 1. Clean the duck inside and out, then pat dry. 2. Set up a pot for the duck sauce. Mix everything together when the water boils. Pour the patted-dried duck over the sauce. Pour repeatedly over the entire duck. 3. Use a food processor to blend all the duck marinade ingredients together. Then spread it all over the inside of the duck. Use a skewer to stick the bottom together so that the duck’s juices do not leak out while grilling. 4. Then hang the duck to dry the skin. It should be dried in a ventilated area or use a fan to help the skin dry faster. It takes about 2-3 hours or until the skin is dry. 5. Set the oven to 150 degrees. Put the duck in the oven and bake for about 1.30 hours. 6. When the duck has been roasted for the specified time, drain the water inside the duck and transfer it to a container for storage. 7. Set up a pot for making duck sauce, add all ingredients and wait until it boils, then add dissolved cornstarch. Pour slowly and stir constantly to prevent lumps. 8. Make the duck dipping sauce by mixing all the ingredients together. Heat until the sugar dissolves. Then add the bell peppers horizontally. It can be served immediately. 9. Serve roast duck on rice with roast duck sauce, served with pickled ginger, sprinkled with coriander and served with dipping sauce. Japanese beef rice bowl.jpeg 1009.45 KB Japanese beef rice lovers, don't miss out! Chef Benz shares the secret to premium soft beef, topped with hot rice, egg, and overflowing toppings. Take beautiful photos and your customers will definitely love it. Click to watch how to make it in a clip >> https://bit.ly/3FAFNdL component PRIME MEAT sliced beef blade 120 g. 1 chicken egg A pinch of salt A little pepper Onion 25 grams 10 grams of garlic Ginger 12 grams Aero brand soy sauce, 30 grams Chicken stock 350 grams Mirin 25 grams Aro concentrated dried fish soup 4 grams 5 grams of spring onions 4 grams of granulated sugar Vegetable oil 20 grams 175 grams of cooked Japanese rice 5 grams of cut nori seaweed 15 grams of red pickled ginger method 1. Bring water to a boil, then add a little salt and turn off the heat. Place the eggs in the pot and set a timer for 6 minutes. 2. Immediately soak the eggs in cold water. Crack the eggs and set aside. Ready to serve. Season the PRIME MEAT with a little salt and pepper. 3. Add oil to the pan and stir-fry the meat and onion until cooked. 4. Add minced garlic and ginger, stir-fry until well blended. Then add mirin and chicken stock, bring to a boil, then add soy sauce. 5. Add dried fish soup and sugar, mix well. Boil until all ingredients are reduced, then sprinkle with spring onions. Turn off the heat and remove from the heat. Scoop rice into a plate, place stir-fried meat on top of the rice, garnish with pickled ginger and cut nori seaweed. messageImage_1651813975990.jpg 690.36 KB Looking for an easy-to-make Japanese delivery menu that sells at a good price? We recommend #Yakiniku pork neck rice, a rice bowl topped with grilled pork neck, fragrant, delicious, and smooth on the tongue. Click to see how to make it in a clip >> https://bit. ly/382FCeU component 100 grams of sliced pork neck Yakiniku sauce 20 grams Salt for seasoning Pepper, seasoning Oyster sauce 20 grams Broth 50 grams Japanese leek 20 grams Oil 20 grams 1 egg yolk pickled in soy sauce 3 grams chopped green onions 2 grams of roasted white sesame seeds sauce Yakiniku sauce 20 grams Garlic 5 5 red chili peppers 20 grams of sesame oil Rice serving size 200 grams Cook rice Japanese rice 350 grams Water 425 grams Ginger 5 grams method 1. Marinate the pork neck with salt and pepper. Set aside. 2. Pickle the egg yolks in soy sauce and set aside. 3. Add 10 g of oil to a pan, fry the pork until cooked, then add the Japanese leeks, stir-fry until colored, add the sauce and soup, stir-fry until well combined. 4. Cook rice by washing the rice clean and soaking it in water for 30 minutes until it turns white and cloudy. Then cook it together with sliced ginger. 5. When the rice is cooked, scoop it into a bowl. Arrange the stir-fried pork on top of the rice. Place the pickled egg yolk in soy sauce, sprinkle with sesame seeds and chopped green onions. Serve with dipping sauce. Yakiniku is made by mixing all ingredients together. new messageImage_1651819308987.jpg 635.51 KB #AngusBeef rice with miso sauce, easy to make, bestseller, convenient delivery. The highlight is the quality meat, imported from Australia, soft meat, delicious, extremely satisfying! Click to see how to make it in a clip >> https://bit.ly/ 3shsitS component Prime Meat, frozen Angus beef belly, 250 grams A pinch of salt A little pepper 2 teaspoons oil 10 grams of minced garlic 8 grams of chopped chili peppers 5 grams of chopped ginger Miso 50 grams Broth 150 grams Mirin 15 grams 5 grams of light soy sauce 1.5 teaspoons sesame oil 1/4 teaspoon pepper 20 grams of granulated sugar A few white sesame seeds A few chopped green onions Carrots 50 grams Bok choy 50 grams Oyster sauce 10 grams 5 grams of sesame oil Eggplant 50 grams Eggplant 50 grams A pinch of salt A little pepper 2 tablespoons vegetable oil method 1. Season the Angus beef with salt and pepper. Heat a pan with oil over high heat. Sear the beef until browned on the outside but cooked through on the inside. 2. Start making the sauce by adding minced garlic to the pan and stir-fry until fragrant. Add minced chili and stir-fry until well blended. Add miso and soup. 3. Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until all ingredients are combined. 4. Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water. 5. Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry. 6. Cut the eggplant in half and season with salt and pepper. Heat oil in a pan and grill until cooked. 7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce on top, sprinkle with white sesame seeds and chopped green onions. messageImage_1651814007764.jpg 738.47 KB Chef First shares a recipe for a popular menu item #Chicken with Ginger Fried Rice by mixing tender chicken with stir-fried ginger seasonings until well blended. Click to see how to make it in a clip >> https://bit.ly/ 3L39ntv component Marinated Chicken Ingredients Chicken breast 250 grams 2 teaspoons of light soy sauce ¼ teaspoon ground pepper 1 teaspoon cornstarch 2 tablespoons water Ginger Fried Chicken Rice 2 tablespoons vegetable oil 2 coriander roots 4 cloves of Chinese garlic 1 tablespoon Chinese rice wine 1 tablespoon light soy sauce 1 teaspoon sweet soy sauce 2 teaspoons sesame oil 2 tablespoons oyster sauce 1 tablespoon unrefined sugar ½ cup stock 2 tablespoons of tapioca flour 1 tablespoon tapioca flour 2 tablespoons of soybean paste 60 grams chopped onion 60 grams of wood ear mushrooms 80 grams of sliced ginger 1 stalk chopped spring onion Pathum Thani Jasmine Rice, Chat Brand, cooked, 250 grams A few spring onions (for decoration) Fried Chinese sausage/boiled eggs as desired method 1. Cut the chicken breast into bite-sized pieces. 2. Marinate chicken with soy sauce, ground pepper, cornstarch, and water for 10 minutes. 3. Heat a pan with vegetable oil, add coriander root, Chinese garlic, stir-fry until fragrant, add marinated chicken and stir-fry. 4. Add Chinese rice wine, light soy sauce, sweet dark soy sauce, sesame oil, oyster sauce, unrefined sugar, and stock. 5. When the chicken starts to cook, add soybean paste, chopped onion, wood ear mushrooms, and sliced ginger. 6. Mix the tapioca flour and cornstarch in water and stir until dissolved. Add in and stir until well blended. 7. Serve on a plate, sprinkle with spring onions and eat with cooked Pathum Thani fragrant rice, Chat brand, fried Chinese sausage and boiled eggs. messageImage_1651814018554.jpg 454.61 KB Bulgogi Pork Rice, a Korean food menu, is not as difficult as you think! Chef Po reveals the secret recipe, delicious secrets, both the sauce, sliced pork and various vegetables. The bowl is full of ingredients, the colors are delicious. This time, your stomach will be growling! Click to see how to do it in a clip >> https://bit.ly/3JlJANm component 200 grams of cooked Japanese rice 10 cc soybean oil Thinly sliced pork belly, shabu grade, 1.5 mm, Aro 100 grams Onion 40 grams Carrots 20 grams Korean Pork Bulgogi Marinade Sauce 50g 2 grams chopped green onions 1 gram of roasted white sesame seeds method 1. Add oil to a pan and stir-fry the meat and vegetables until cooked. 2. Add the sauce and stir to combine. 3. Serve on rice, sprinkle with chopped spring onions and white sesame seeds.
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Techniques for frying to make it crispy and delicious
Techniques for "frying" to make it crispy and delicious 1. Use palm oil for frying because it has high heat resistance properties and does not turn black easily, resulting in beautifully colored fried food. 2. The oil must be hot, causing the outside of the food to cook first. The oil does not penetrate into the food, causing the food to not absorb oil. 3. Do not fry too many items at once because it will lower the oil temperature, cause the oil to absorb oil, and will not cook evenly. 4. While frying, do not flip back and forth. Fry on each side to get a crispier texture. 5. How to observe that the food we fried is cooked, look at the air bubbles that stick around the food. The food will disappear because the water in the food has dried up and the food will float on the surface of the oil. However, if fried for a long time, it will absorb more oil. 6. When the fried food is done, place it on a wire rack or cooking paper to drain the oil, otherwise the oil will pool at the bottom and make the food soggy. 7. You can choose breadcrumbs that are suitable for that type of food to make the food more appetizing. You can buy raw materials at Makro or Makro Click: www.makroclick.com/th messageImage_1653030810713.jpg 713.54 KB Breadcrumbs in the form of crushed breadcrumbs. This type of breadcrumbs is familiar. It gives a beautiful color and stays crispy for a long time. It is suitable for a variety of menus such as pork tonkatsu, fried breaded chicken or fish. Uncle Barns orange breadcrumbs are large flakes that stick easily to the meat and do not become powder. When fried, they give a beautiful orange color, stay crispy for a long time, are delicious, do not bake in oil, and are safe. You can buy Uncle Barns orange breadcrumbs at Makro or Makro click: www.makroclick.com/th messageImage_1653030804921.jpg 525.69 KB Cube Breadcrumbs: Breadcrumbs are square-shaped, easy to fry, and stick to food well, giving extra crunchiness. Enjoy eating. Familiar with popular Korean snacks like corn dogs or Thai style like fried shrimp cakes. Uncle Barns Cube Breadcrumbs are crispy and delicious, not baked in oil, and do not contain preservatives. The production process is also under GMP and HACCP standards. Uncle Barn's Cube Breadcrumbs can be purchased at Makro or Makro Click: www.makroclick.com/th messageImage_1652439196369.jpg 587.88 KB Akadama Breadcrumbs Akadama breadcrumbs are round, similar to cornflakes, which add interest to food. Akadama Breadcrumbs #UncleBarn are crispy, delicious, unique, and popular. Let's make Akadama Shrimp menu. You can buy Akadama Uncle Barn Breadcrumbs at Makro or Makro click: www.makroclick.com/th
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What dishes are made with 7 Korean condiments?
Korean fans, don't miss out! Let's get to know Korean food seasonings. Let's look at 7 Korean seasonings that you must have in your kitchen. What dishes can you use them for? Choose them wisely to experience the true Korean flavor. Gochujang, Korean chili sauce Made from Korean chili peppers, glutinous rice flour, fermented soybean powder, salt, malt and water, it is fermented for 6 months to 1 year until you get a red gochujang that is coarse, thick, salty and spicy. Koreans consider gochujang to be like MSG, it tastes good with anything. It can be used to make a variety of dishes, from stir-fried pork with sauce, kimchi soup, fried rice, tteokbokki and Korean bibimbap. Kanjang Korean Soy Sauce Made from soybeans, it is a dark brown liquid and comes in 3 types. Type 1: Gukkanjang: Salty in taste, lighter in color than Jinkanjang. Suitable for seasoning soups and broths. Type 2 Shinkanchan, medium salty taste, well-rounded, salty and sweet, can be used in all types of food, stir-fried vegetables. Type 3 is still very salty, slightly salty, suitable for making sauces, dipping sauces, spicy salads, and soy sauce pickled dishes. Chunjang Black Soybean Sauce Made from fermented soybeans, wheat flour, caramel color (which gives it a black color), salt, and wine, just 1 spoonful, along with other ingredients, is used to make a popular dish called jajangmyeon or black bean sauce noodles. Ssamjang, Korean chili sauce Ssamjang is usually made from gochujang and doenjang, with garlic, sugar or honey, sesame oil, toasted white sesame seeds, and chopped green onions added. However, it is also available as a ready-made dipping sauce, so you don't have to season it yourself. Ssamjang is spicy, salty, and has a reddish brown color. It is used as a dipping sauce for grilled meats and fresh vegetables. Twenjang or Denjang Korean soybean paste is made from soybeans and barley. It is similar to miso and has a salty flavor and a coarse texture. In Korea, there are many different versions of doenjang, depending on the manufacturer. For example, there are recipes for seafood, meat, spicy, etc. Doenjang is used to make soybean paste soup and other soups. Axon or Axon Korean fish sauce is a clear golden brown color with a salty taste. If fermented from anchovies, it is called Ganari. It has a strong taste and a fragrant smell. The taste is similar to Thai fish sauce. It is suitable for making kimchi. Another recipe is made from anchovies and is called Myeolchi, which has a milder taste and is used for general cooking. Gochugaru, Korean chili powder Made from fresh, dried, ground chili peppers, it has a bright red color but a mild flavor and is less spicy than Thai chili powder. It comes in both coarse and fine types and is commonly used in many Korean dishes. The coarse type is used to make kimchi and spicy soups. The fine type has a milder flavor and is used to add color and to make kimchi soup. You can buy ingredients at Makro or Makro click: https://makro.co.th/3wiLtEQ messageImage_1651572658972.jpg 471.82 KB There are many brands of gochujang. Which one should I choose? Generally, each brand of gochujang tastes similar because the main ingredients are the same. They can be used interchangeably. They will differ slightly depending on the recipe of each brand. Some brands will have separate spicy and mild recipes, but those sold at Makro There will be 4 brands: ChungJungOne Chungjungwon Gochujang is a product of #DAESANG Group, one of the largest Korean seasoning companies. There are distributors in many countries around the world, including Thailand. Chungjungwon Gochujang has a standard spicy taste, smooth and beautiful texture, suitable for making all types of Korean food. Importantly, there are 3 sizes to choose from: Chongjongwon Gochujang, 1 and 3 kg, suitable for home cooking. Chongjongwon Gochujang Gold 14 kg for Korean restaurants See details or order at Makro Click => https://makro.co.th/3wiLtEQ messageImage_1651572724710.jpg 487.19 KB SAJO Sajo Haepyo Gochujang imported from Korea, with the slogan "tastes like it came out of the engine room", suitable for dipping sauce for barbecue, vegetables, bibimbap, tteokbokki, Korean stir-fried pork, seafood, both normal and spicy formulas. See For details or to order, visit Makro Click => https://makro.co.th/3wiLtEQ SEMPIO Sempy Gochujang is another brand from Korea with a long history. It has a large number of condiment products in the group. Sempy Gochujang has a well-rounded taste, moderate spiciness, beautiful color, smooth texture. For Gochujang sold in Thailand, there are 2 sizes to choose from: #SempyGochujangHotPepperPaste, size 500 grams and size 1 kilogram, can be used in both households and restaurants. See details or order at Makro Click => https://makro.co.th/3wiLtEQ CJ Haesandle Gochujang imported from Korea, moderately spicy, slightly salty, beautiful red color, smooth texture, can be used for cooking many dishes or as a dipping sauce for grilled pork. See details or order at Makro Click => https://makro.co.th/3wiLtEQ messageImage_1651572673477.jpg 383.58 KB Kanjang or Korean soy sauce, there are 3 brands recommended: ChungJungOne Chung Jung One Korean soy sauce from the brand #DAESANG has a well-rounded taste, not as strong as Thai soy sauce. It has a Korean feel and a slightly salty taste. It is suitable for making dipping sauces or marinating. It can be used to make crabs, shrimp, or salmon marinated in soy sauce. See details. Or order at Makro Click => https://makro.co.th/3wiLtEQ SEMPIO Sempyo Soy Sauce Jines is used for stir-frying vegetables or for seasoning almost any type of food. It has a dark color, a well-rounded flavor, is salty, and has a slightly sweet taste. The flavor does not change even when heated. It is a popular sauce in Korean households. See details, quantities, prices, or order at Makro Click => https://makro.co.th/3wiLtEQ messageImage_1651572691898.jpg 342.74 KB SAJO high quality soy sauce, available in 2 types. Sajo Soy Sauce for Soup See details or order at Makro Click => https://makro.co.th/3wiLtEQ Sajo Korean Soy Sauce. See details or order at Makro. Click => https://makro.co.th/3wiLtEQ final.png 2.06 MB For Chunjang or black soybean paste for making jajangmyeon, we recommend #ChungJungOne Chungjungwon Black Soybean Sauce, Chinese style from the brand #DAESANG. The sauce is quite thick, completely black, and has a moderately salty taste. It can be used for stir-frying with vegetables, as a dipping sauce, or eaten with noodles. See details or order at Makro Click => https://makro.co.th/3wiLtEQ messageImage_1651725743972.jpg 357.07 KB If you are making a soup menu, you can't miss this: Doenjang or Daenjang, Korean soybean paste. It can also be used to make dipping sauce or other dishes. The popular ones in Thailand are: #ChungJungOne Chungjungwon Daenjang Soybean Paste from DAESANG See details For details or to order, visit Makro Click => https://makro.co.th/3wiLtEQ messageImage_1651725722023.jpg 496.38 KB The next condiment that is a must have is Ssamjang, Korean chili sauce. It is a must-have in barbecue restaurants. It is used to dip grilled vegetables and meat. The popular Ssamjang in Thailand is ChungJungOne, Chungjungwon Ssamjang, Korean chili sauce from the brands DAESANG and SAJO. Hepyo Ssamjang, seasoned soybean sauce. See details or order at Makro Click => https://makro.co.th/3wiLtEQ messageImage_1651572752031.jpg 332.52 KB The last one you should have is Aekjod or Aekchon, Korean fish sauce. It is recommended to choose anchovy sauce. The taste is not too strong, delicious, has protein and nutritional value, and the smell is not as strong as Thai fish sauce. The recommended brand is ChungJungOne, Chung Jung One Fish Sauce. DAESANG's anchovies can be used in many dishes and to make kimchi. See details or order at Makro Click => https://makro.co.th/3wiLtEQ
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Checklist: 10 Korean recipes you must have at your restaurant
Korean food is considered mainstream in Thailand. It is not just a short-term trend. It can be used to start a restaurant business, generating substantial income. For anyone who sees an opportunity and wants to open a Korean restaurant, MHA recommends 10 popular Korean recipes that must be in the restaurant. Secret recipes from professional chefs. Guaranteed that the taste will be delicious to Thai people. messageImage_1651229774285.jpg 570.32 KB Bibimbap or Korean mixed rice Served with hot steamed rice, topped with stir-fried and seasoned vegetables, chili paste, soybean paste. It is also popular to add raw, fried or soft-boiled eggs and thinly sliced meat. Mix all ingredients well before eating. It is considered a food. Balanced and nutritious component 1. Japanese rice, Aero brand (cooked), 400 grams 2. 100 grams of sliced zucchini 3. 80 grams of shredded carrots 4. 40 grams of sliced wood ear mushrooms 5. 30 grams of sliced king oyster mushrooms 6. 60 grams of large bean sprouts 7. 60 grams of chopped Chinese kale 8. 1 fried egg 9. Salt for seasoning 10. Aero brand sesame oil for seasoning Ingredients: Bibimbap Sauce 1. 6 teaspoons of gochujang sauce, Chongjongwon brand 2. 4 teaspoons of corn syrup, Chongjongwon brand 3. 2 teaspoons of Aero brand sesame oil method 1. Season each vegetable with salt and sesame oil. Stir-fry until cooked and fragrant. Remove and set aside. 2. Mix the ingredients for bibimbap sauce together and set aside in a bowl. 3. Heat the stone bowl over the fire until hot, then scoop the rice into the bowl. 4. Place the vegetables on the rice to make it colorful. 5. Place the fried egg in the center. 6. Finally, pour sesame oil and bibimbap sauce over it and mix well before eating. You can buy the ingredients at Makro or Makro click: Korean chili sauce (Gochujang), Chongjongwon natural sesame oil >> https://makro.co.th/3wma50s messageImage_1651228660826.jpg 757.62 KB Korean mixed hot pot or budae jjigae It is a menu that stands out in terms of its variety of ingredients and delicious soup flavors. It is so satisfying to sip. Entrepreneurs can bring ingredients to arrange a set with a pot and serve deliciousness to customers' homes. For 4 servings Ingredients (stock) 3 large shiitake mushrooms, Aero brand (soaked in water) 8 cups water 1 teaspoon anchovy powder 1 teaspoon salt 6 inch kombu seaweed Pork belly, cut into 2 cm pieces, 100 grams Ingredients (sauce) 20 grams minced garlic (6 large cloves) Gochujang sauce 40 grams 30 grams of coarsely ground Korean chili pepper Korean soy sauce 15 grams 15 grams of granulated sugar 1 tablespoon apple cider vinegar 2 tablespoons water Ingredients (add to hot pot) 1. 150 grams of cabbage, cut into sections 2. 100 grams of thickly sliced onions 3. Japanese leek, cut into 2 cm sections, 50 grams 4. Roughly chopped Chinese cabbage kimchi, 100 grams 5. 30 grams of sliced sausage 6. Bacon, cut into 2 cm pieces, 30 grams 7. Ham slices, cut into 2 cm pieces, 30 grams 8. 100 grams of Momen tofu, cut into 1-inch cubes 9. 100 grams of tteokguk flour 10. 100 grams of canned white beans 11. 1 block of Korean ramen 12. Korean glass noodles (soaked in water for 30 minutes) 50 grams 13. Red and green chili peppers, cut diagonally, 1 each. 14. 2 slices of cheese 15. 4 cups stock 16. Pork belly (from stock) add all. method 1. Put all the stock ingredients in a pot. Boil for 30 minutes. Remove from heat and set aside. 2. Arrange cabbage, onion, and Japanese leek in an electric pot. 3. Place the kimchi in the center. 4. Mix the sauce ingredients together and place it in the center on top of the kimchi. 5. Arrange the pork belly, sausage, ham, bacon, tteokguk flour, tofu, white beans, Korean instant noodles, Korean glass noodles, cheese slices, and chili peppers. 6. Pour in 4 cups of stock. 7. Close the lid and boil for about 8-10 minutes until the ramen noodles and rice paper are cooked. You can buy the ingredients at Makro or Makro click: Daesang Gochujang Korean Chili Sauce, Korean Chili Powder >> https://makro.co.th/3yOTrZ0 messageImage_1651229785349.jpg 646.16 KB Kimchi soup has a rich flavor, just the right amount of sour and sweet. It's so delicious that you can't stop eating it. Ingredients for 3 servings 1. 300 grams of Chinese cabbage kimchi 2. Aero brand sliced pork belly, 300 grams 3. 100 grams of Japanese leeks, cut diagonally 4. 120 grams of sliced onion 5. 1 teaspoon salt 6. 2 teaspoons of sugar 7. 3 teaspoons of coarsely ground Korean chili powder 8. 1 tablespoon gochujang chili sauce 9. 1 teaspoon sesame oil 10. 2 teaspoons of anchovy seasoning powder 11. 4 cups water 12. 200 grams of Momen tofu method 1. Put all ingredients except the Momen tofu into a pot and boil for 30 minutes. 2. Add in the Momen tofu and continue to boil for another 5 minutes. You can buy the ingredients at Makro or Makro click: Daesang Gochujang Korean Chili Sauce, Korean Chili Powder, Coarsely Ground >> https://makro.co.th/3licUcY messageImage_1652341725872.jpg 548.65 KB Tteokbokki Cheese is a popular menu item at both Thai and Korean restaurants. You can eat it as a snack or as a light meal. Plus, it has cheese to make it even more delicious! Ingredients for 3 servings 1. 3 cups water 2. 4-5 sheets of kombu seaweed 3. Tteokbokki, Chongka brand, 360 grams 4. Gochujang sauce, Chongjongwon brand, 120 grams 5. 2 tablespoons of sugar 6. 1 tablespoon finely ground Korean chili powder, Chongjongwon brand 7. 1 teaspoon anchovy seasoning powder 8. Aero brand fish tofu, 200 grams 9. Mozzarella cheese mixed with cheddar cheese, Aero brand, 30 grams method 1. Bring water to a boil, then add the washed tteokbokki. and seasonings, boil for 10 minutes. 2. Add fish tofu and boil for 5 minutes until the tteokbokki is soft. 3. Scoop into a plate and sprinkle cheese on top. Microwave for 30 seconds until cheese melts. Serve. You can buy the ingredients at Makro or Makro click: Daesang Gochujang Korean Chili Sauce, Chongga Big Tteokbokki Sticks >> https://makro.co.th/3yHMwBc messageImage_1652341708160.jpg 718.72 KB Spicy Cheese Chicken on a Hot Plate With a spicy flavor and melted cheese, it will please Korean customers. Selling for delivery is not as difficult as you think. Eating it yourself is fun, selling it makes you rich! Ingredients for 4 servings 1. Chicken thighs, cut into pieces, 20 grams, 500 grams 2. Dakkalbii sauce, quantity according to recipe 3. 150 grams of diced cabbage 4. Japanese leek, cut into 100-gram pieces 5. Japanese sweet potatoes, cut into squares, 100 grams 6. 5 sesame leaves, cut into sections 7. 20 grams of red chili peppers, sliced diagonally 8. 20 grams of green chili, sliced diagonally 9. 150 grams of tteokguk flour 10. Mozzarella cheese mixed with cheddar cheese, Aero brand, 150 grams 11. Hydroponic salad vegetables as desired 12. White cabbage kimchi, as desired Dakgalbi Sauce Ingredients 1. Korean soy sauce 50 grams 2. 1 tablespoon gochujang sauce 3. Korean corn syrup 30 grams 4. 1 tablespoon sugar 5. 1 tablespoon coarse Korean chili powder 6. 1 teaspoon chopped Chinese garlic 7. 1 teaspoon chopped green garden chili 8. 2 teaspoons sesame oil 9. 1 teaspoon roasted white sesame seeds method 1. Mix the dakgalbi sauce and then marinate the chicken for 1 hour. 2. Boil the tteokguk in boiling water for 5 minutes until cooked. Set aside. 3. Put the marinated chicken in a hot pan, sweet potato, cabbage, spring onion, sesame leaves, chili, tteokguk flour, stir-fry until cooked, then add cheese until melted. 4. Serve with salad and kimchi. You can buy the ingredients at Makro or Makro click: Daesang Gochujang Korean Chili Sauce, Korean Chili Powder, Coarsely Ground >> https://makro.co.th/3yHGQab messageImage_1651229808860.jpg 688.27 KB Grab the Korean fried chicken menu, increase sales with the most popular Korean sauce, definitely delicious in the original style. Ingredients for 3 servings 1. Frozen chicken wings, Aero brand, 500 grams 2. Frozen chicken wings, Aero brand, 500 grams 3. 1 teaspoon salt 4. Potato starch, Prochiyo brand, 8 tablespoons 5. 4 tablespoons of water 6. Vegetable oil for frying chicken 7. Roasted white sesame seeds Ingredients for Bonchon Sauce 1. 3 tablespoons brown sugar 2. 1 tablespoon gochujang sauce 3. 1 tablespoon soy sauce 4. 1/3 cup sake eiro 5. Mirinta Aero 1/3 cup 6. 3 cloves of Chinese garlic, crushed 7. 1 teaspoon ground ginger 8. 1 tablespoon of Aero brand sesame oil 9. 4 tablespoons corn syrup 10. 3 tablespoons very spicy chili sauce 11. 3 tablespoons finely ground Korean chili pepper Ingredients Tartar Sauce 1. 2 boiled eggs, diced 2. Aero brand mayonnaise, 50 grams 3. Coarsely ground black pepper, season to taste. method 1. Mix the chicken with salt and marinate in the refrigerator for 2 hours to allow the flavors to penetrate the meat. 2. Mix the potato starch, water and chicken wings together. 3. Deep-fry in oil at 160 degrees Celsius for 10 minutes. Remove and let rest for 5-10 minutes. 4. Then fry in oil at 180 degrees Celsius for 10 minutes until the chicken is crispy and golden brown. 5. Make Bonchon sauce by mixing all ingredients together. 6. Mix the fried chicken with the sauce. 7. Scoop into a plate and sprinkle with white sesame seeds. 8. Serve with tartar sauce (To make tartar sauce: mix all ingredients together). You can buy the ingredients at Makro or Makro click: Daesang Gochujang Korean Chili Sauce, Capsaicin Spicy Sauce (Chili Sauce) >> https://makro.co.th/3yDTfMp messageImage_1651229836548.jpg 386.43 KB Try modifying the regular fried rice menu and creating a kimchi fried rice menu. It's easy to make and can add more menu items to your restaurant. component 1 tablespoon vegetable oil 100 grams of coarsely chopped Chinese cabbage kimchi 40 grams of diced onion 40 grams of sliced ham 200 grams of cooked Japanese rice Gochujang sauce 20 grams 2 tablespoons sesame oil 1 teaspoon finely ground Korean chili powder Lightly roasted white sesame seeds 1 fried egg 1 stalk of spring onion Seasoned fried seaweed cut into small pieces for decoration method 1. Heat a pan with vegetable oil. Add kimchi and stir-fry for about 30 seconds. 2. Add diced onion and stir-fry until well blended. 3. Add sliced ham and stir-fry until well blended. 4. Add cooked Japanese rice and stir-fry until well blended. 5. Add gochujang sauce, fine Korean chili powder, sesame oil, and stir-fry until well blended. 6. Fry the eggs. Place a Teflon pan on the stove and wipe it with a little oil. Place the mold to fry the eggs. 5. Arrange kimchi fried rice on a plate. Top with fried egg, seasoned fried seaweed cut into small pieces, sprinkle with roasted white sesame seeds. Ready to serve. You can buy ingredients at Makro or Makro click: Daesang Gochujang Korean Chili Sauce, Jinmi Chinese Cabbage Kimchi >> https://makro.co.th/39TsitB messageImage_1652341712403.jpg 514.16 KB Korean style stir-fried glass noodles or Japchae can be eaten as a side dish or a main dish. The flavor is rich, the noodles are chewy and softer than our local glass noodles. Ingredients for 3 servings 1. Dried Korean glass noodles, Chongjongwon brand, 200 grams 2. Vegetable oil for frying 3. 60 grams of sliced pork 4. 30 grams of shredded carrots 5. 30 grams of sliced zucchini 6. 30 grams of sliced wood ear mushrooms 7. 30 grams of sliced shiitake mushrooms 8. 30 grams of Chinese kale 9. 1 chicken egg Stir-fry sauce ingredients 1. Korean soy sauce, Chongjongwon brand, 4 tablespoons 2. A little coarsely ground black pepper 3. 1 teaspoon minced garlic 4. 1 tablespoon water 5. 1 tablespoon of sugar 6. A little salt 7. 1 tablespoon Aero brand sesame oil method 1. Soak the glass noodles in water for 30 minutes. 2. Boil the soaked glass noodles in boiling water for 10 minutes. Drain and set aside. 3. Separate the egg yolks from the egg whites, then fry them in a Teflon pan without oil. 4. Cut the egg white and yolk into strips. 5. Marinate the prepared meat with 1/3 of the Korean soy sauce. 6. Stir-fry the pork in a pan with oil until well blended. Then add all the vegetables and stir-fry until cooked. 7. Add glass noodles and sauce. Stir-fry until cooked. 8. Decorate with two-colored omelet. You can buy ingredients at Makro or Makro click: Daesang Korean glass noodles, Daesang Korean soy sauce >>https://makro.co.th/3Ml9npW messageImage_1652341721552.jpg 469.18 KB Black Jajangmyeon Noodles Noodles topped with dark brown sauce. Before eating, mix the noodles with the sauce. It's so delicious. Ingredients for 2 servings 2 tablespoons vegetable oil 1 teaspoon minced garlic 50 grams of sliced pork 1/2 onion, diced 100 grams of diced potatoes 100 grams of diced pumpkin Aero brand frozen shrimp, 40 grams 40 grams of sliced squid 40 grams sliced shiitake mushrooms 4 sliced champignon mushrooms Chunjang Black Soybean Sauce 50g 2 cups water 1 teaspoon anchovy seasoning powder 2 tablespoons brown sugar 2 tablespoons tapioca flour 2 packs of frozen Aero ramen noodles Pickled radish + cucumber for decoration method 1. Put oil in a pan, add minced garlic, then add pork. 2. Then add potatoes, onions, and pumpkin and stir-fry until cooked. 3. Add seafood and mushrooms and stir-fry until cooked. 4. Add Chunjang sauce and stir-fry over high heat. 5. Add water, seasoning powder, brown sugar and cornstarch to make the sauce thick. 6. Boil ramen noodles in boiling water for 1 minute. Drain and place noodles on a plate. 7. Pour the sauce over the ramen noodles. Garnish with pickled radish and sliced cucumber. You can buy the ingredients at Makro or Makro click: Black soybean sauce, Chinese style, Chongjongwon, ready-made jajang sauce powder >> https://makro.co.th/3yGRtdj messageImage_1652341717420.jpg 515.18 KB Kimbap or Korean style seaweed rice balls, a very popular snack. This recipe is packed with ingredients and looks very delicious. Makes 5 sticks (40 pieces). Cereal Mixture 1. Japanese rice, Aero brand, 450 grams (3 measuring cups) 2. Barley, Aero brand, 50 grams 3. 600 grams of water Kimbap Rice Ingredients 1. Cooked rice, 1.3 kilograms 2. 2 tablespoons of roasted white sesame seeds 3. 1 tablespoon salt 4. Aero brand sesame oil, 4 tablespoons 5. Dried fish powder (dashi) 1 tablespoon Filling Ingredients 1. Aero brand egg rolls, 125 grams (5 long sticks) 2. Aero brand crab sticks, 170 grams (10 sticks) 3. Japanese cucumber 120 grams (5 sticks) 4. 5 sheets of seaweed for rice wrapping * Served with Chinese cabbage kimchi as a side dish. method 1. Mix rice, roasted white sesame seeds, salt and sesame oil together. 2. Turn the seaweed with the rough side up and the smooth side down. Place the seaweed on the mat, close to the bottom edge. 3. Spread 250 grams of rice evenly on the seaweed, leaving a 2 cm top edge. 4. Place the rolled egg, cucumber, and crab stick in the center of the rice. Press it down slightly. 5. Press the filling into the center, then roll it up so that the seaweed covers the edges. 6. Use a mat to gently press and shape it into a circle. 7. Cut into 8 pieces/sticks (If the knife is stained with rice, wipe the knife with a wet cloth) You can buy ingredients at Makro or Makro click: Dongwon Rich Ham, canned ham, Bandarun, grade A seaweed wrapped rice >> https://makro.co.th/3sGis4P
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Details of Makro's promotion to create a career, street food from hundreds to professionals worth millions, product ideas for menus to create a career
When purchasing products in the Business Idea Set category totaling 1,500 baht, receive a free 120 baht discount coupon to use as a discount on your next purchase. Promotion period: 1 - 28 June 2022 Conditions for using a cash discount coupon worth 120 baht 1. Show the “Discount Barcode” specified on the coupon along with your Makro member card at the payment service point before paying for the product. 2. Period of use of discount coupon: Can be used according to the conditions specified on the discount coupon only. 3. Discount coupon usage rights are limited to 1 right (time) / 1 discount (sheet) / 1 receipt / 1 member number / promotion period (cannot be shared or reused) 4. The specified discount value can be used at all Makro branches only when purchasing products that meet the specified conditions (prices include VAT) and can be used as a discount when purchasing products in any department, except for cigarettes, liquor, alcoholic beverages, infant formula, follow-up infant formula, medicines and medical supplies, bulk purchases or Credit Sales, and gift vouchers (discount coupons cannot be used to purchase products via Makro Click). 5. Discount coupons must have a branch stamp, signature of the authorized person (optional) and customer membership number specified on the discount coupon. 6. Discount coupons cannot be exchanged for cash and cannot be transferred, exchanged or given to others. 7. Discount coupons cannot be used in conjunction with other discount coupons or electronic discounts. 8. In case of order cancellation, discount cannot be refunded. In case customer requests refund, the company reserves the right not to refund discount in any case. 9. In the event that the customer does not comply with the conditions mentioned above, the company reserves the right not to return the discount or refund in any case. 10. Siam Makro Public Company Limited will not be responsible for any loss or damage of discount coupons in any case whatsoever. 11. Siam Makro Public Company Limited reserves the right not to accept coupons that are damaged, duplicated or incomplete. 12. Siam Makro Public Company Limited reserves the right to change the conditions in all cases without prior notice. The conditions are as determined by the company. Makro branches participating in the promotion Central region 1. Makro Ladprao branch 2. Makro Chaengwattana branch 3. Makro Srinakarin branch 4. Makro Bang Bon branch 5. Makro Rangsit Branch 6. Makro Nakhon Sawan branch 7. Makro Charansanitwong Branch 8. Makro Sathorn branch 9. Makro Nakhon Pathom branch 10. Makro Samsen Branch 11. Makro Suphanburi branch 12. Makro Saraburi branch 13. Makro Ram Intra Branch 14. Makro Lopburi Branch 15. Makro Ayutthaya branch 16. Makro Klong Luang Branch 17. Makro Bang Phli Branch 18. Makro Salaya Branch 19. Makro Samut Sakhon branch 20. Makro Nakhon Nayok Branch 21. Makro Nakhon In branch 22. Makro Nong Chok Branch 23. Makro Phetkasem Branch 24. Makro, Singburi branch 25. Makro Bang Bua Thong Branch 26. Makro Phichit branch 27. Makro Pathum Thani Branch 28. Makro, Chan Road Branch 29. Makro Praditmanutham Branch Eastern region 1. Makro Chonburi Branch 2. Makro Rayong branch 3. Makro Chanthaburi branch 4. Makro, Sa Kaeo branch 5. Makro Chachoengsao branch 6. Makro Pattaya branch 7. Makro Trat branch 8. Makro Kabin Buri Branch 9. Makro, Bo Win branch 10. Makro Sattahip branch
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4 tips to control costs for a smoothie shop. If you don't want to lose money, you must know. Along with recommendations for great items.
Summer is here, smoothie shops are starting to sell well, especially smoothies with soft fruit. During this lucrative time, if you control your costs well, you will make more profit. Let's take a look at how to control costs for smoothie shops and how to manage ingredients, along with recommendations for professional items that will help add value to your smoothie menu. Click to see the great items we recommend to make profits for your store. 1649403054244.png 964.5 KB 1. Check the ingredients when buying or receiving them carefully. Do not let them rot or be substandard in size. Also, store them properly. Some shops use fresh fruits because they are cheap, but forget that not all fresh fruits that are bought can be used. They must be peeled and the unusable parts cut off first. The parts that have to be discarded are also costs. If they are not cut well, there will be very little left that can be used. Therefore, using pre-cut frozen fruits is an interesting option. They can be used immediately and can be used in their entirety. If compared in quantity, it may be cheaper than using fresh fruits. Don't forget to check which menus are not selling well or are sold only once in a while, so cut them out. This will help you not order more ingredients than necessary, which will help you save costs. 2. Control production and create standard recipes to help reduce losses, such as asking customers exactly what menu they ordered, what ingredients to add or not to add, and creating standard recipes for the menu. The ingredients to be blended must be weighed and measured. Practice until it becomes a habit because estimating the amount may result in adding too little ingredients, requiring more blending, or too much, requiring throwing away. This helps to calculate the use of ingredients accurately, affecting stock and ordering ingredients in the future. 3. Create new menus from existing ingredients, adding more options for customers. This is a good way to sell ingredients that have been stored for a long time, but it does not mean using ingredients that have started to spoil. You must use only good ingredients. For example, the mango smoothie menu uses ripe mangoes in the blender. If there are a lot of mangoes left, you can add a mango yogurt menu or add mango toppings, which will go well with many menus. 4. Use concentrated fruit juice mixed with pulp to reduce the amount of real fruit. It is more economical. It is using other ingredients instead of expensive raw materials because fruits have different seasons. When there is a lot of fruit, the price will be cheap. But if it is out of season, the price will be expensive. This makes the price of fresh fruit fluctuate erratically. For example, in the past, limes were expensive. It had a big effect on restaurants. Many restaurants turned to lime powder instead because it is similar to real limes at a cheaper price. For fruits, artificially flavored fruit juices cannot be used in place of real fruits because they do not give the same smell, taste, and texture as real fruits. However, there are currently concentrated fruit juices with pulp that can be used with the fruit pulp when blending to reduce the amount of real fruit and give a texture very close to a smoothie made from only fruit. 1649402989090.png 2.47 MB Introducing a great item for professional smoothie shops to help reduce costs and increase the value of smoothie menus. The first item is Smoothie Powder. Because Thailand's weather is hot, blended ice melts quickly, so the ingredients can easily melt and separate into layers. Smoothie powder helps the ice and syrup blend better, giving it a smooth and delicious texture, and helps the ice melt more slowly. For beginners who have never tried using smoothie powder, we recommend you give it a try. Long Beach Smoothie Powder " helps make drinks smooth, shiny, no separation, dissolves slowly, has no odor and does not interfere with the taste of the drink. Easy to use, just add to smoothies while blending, half to 1 tablespoon per 16-ounce glass of drink. For blended drinks that do not contain milk, such as fruit smoothies, slush drinks, and granita, one packet of Long Beach Smoothie Powder can be used to blend smoothies. 40-80 glasses, calculated to cost about 1 baht per glass, is considered very good value. Click to see price details and purchase at Makro or order online. 1649402989362.png 3.7 MB Another item that smoothie shops must have is concentrated syrup mixed with fruit pulp, or what is called Puree. Puree syrup will have fruit pulp mixed in the syrup from 15% or more, helping to enhance the taste of beverage menus that have pulp ingredients. It is popularly used to make smoothies, smoothies, can be used instead of fresh fruit, or using Puree together with fresh fruit will help reduce the use of fresh fruit by 30%, no need to add more syrup, giving a taste similar to smoothies with fresh fruit at a lower cost per glass, and is also easy to store, can be stored longer than fresh fruit, resulting in increased profits. The first puree syrup that we will introduce is Pureto Concentrated syrup mixed with fruit pulp, carefully selected ingredients to make puree. It can be used in a variety of menus, both drinks and desserts. It can be used as a topping on desserts, ice cream, bingsu, cakes, and can be used instead of fresh fruit in smoothies or blended drinks. Pureto Syrup is a quality puree at an affordable price. There are 6 flavors in total: strawberry, apple, peach, mango, lychee, and blueberry. It helps reduce the cost of using real fruit, increasing the value of smoothie menus. It is suitable for professionals such as smoothie shops, ice cream shops, and cafes. Click to see price details and purchase at Makro or order online. 1649402989189.png 2.68 MB The next syrup is Monin Fruit Based Preparation (Fruit based preparation) or concentrated fruit juice mixed with pulp, a famous brand from France. There are 3 flavors: Monin Strawberry Juice with Pulp Monin Mango Juice with Pulp Monin passion fruit juice mixed with pulp Contains 14-36% fruit pulp. Can be used in smoothies instead of fruit or used as a decoration on desserts, ice cream, bingsu, cakes. Click to see price details and purchase at Makro or order online. 1649402989206.png 2.78 MB The next syrup is Long Beach Fruit Based Preparation, a concentrated fruit syrup with pulp. It comes in 2 flavors: Long Beach Mixed Berry with pulp and Long Beach Strawberry with pulp. It is specifically designed for making smoothies and decorating desserts. It contains 20% fruit pulp, giving it a perfectly balanced flavor. Click to see price details and purchase at Makro or order online.
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6 tips for making delicious smoothies that don't melt too quickly. They'll definitely sell well this summer!
This summer, you must have a smoothie menu at your shop! A popular drink among Thais because it perfectly suits our country's weather. It is refreshing and also quenches thirst and cools down very well. It is delicious, filling, and low in calories. Today, MHA shares the secret to making a smoothie that is delicious and does not melt quickly. How to make smoothies that are not watery and look delicious Selection of ice Techniques for using smoothie powder Techniques for choosing a blender and techniques for creating new flavors With recommendations for frozen fruits I guarantee that this summer, it will sell well. messageImage_1649684220757.jpg 502.63 KB Tips for making delicious smoothies 1. Ingredients must be cold. Coldness will help the smoothie melt slowly. Try changing from fresh, chilled fruit to frozen fruit to help maintain the temperature. In addition, some fresh fruits, if overripe, will be soft or smell bad, making the smoothie too watery and unappetizing. If other ingredients can be chilled, chill them before blending. If they can't be chilled, keep them out of the sun. If it's a frappe menu, such as coffee with milk or milk tea, which must be mixed with hot water first, stir quickly when mixing. When blending, add half of the ice first, then add the remaining ice and blend. Or, if you make milk tea and refrigerate it before blending, it will help maintain the frappe's coldness. 2. Blender: You must use a high-powered blender to make fine ice quickly. The longer you blend, the more the ice will melt. The smoothie will melt faster. You should use a blender with a power of 300 watts or more or choose a large blender for blending smoothies. This is because it is a blender that has a jar and blade designed specifically for blending ice. Although it is a bit expensive, it can blend smoothly, quickly, and can blend several glasses at a time. 3. Use concentrated syrup to reduce the amount of liquid added, so the smoothie is not too watery. Normally, smoothies contain fruit, water, and syrup. Many shops often mix their own syrup, sometimes not concentrated enough. Therefore, switching to ready-made syrup will help reduce the amount of liquid. There are many flavors of syrup to choose from to help add thickness to the smoothie. If it is a syrup mixed with fruit, it will reduce the amount of liquid used and the amount of fruit even more. 4. Measuring ice: Measure ice to fill a glass or one and a half glasses to make a full smoothie. Some of the ice will melt and make the smoothie runny. Therefore, measure extra ice to melt. Use small ice cubes or coarsely crushed ice because it is easy to blend and crush finely. The less time you blend, the less it will melt. 5. Try using smoothie powder. Smoothie powder contains ingredients that help juices and syrups mix easily with ice. Normally, you only need half to one tablespoon of smoothie powder for one glass of smoothie. The resulting smoothie will be smooth, melt slowly, and not easily separated into layers. 6. Another tip for making delicious smoothies is to try mixing two or more types of fruits together to create smoothies with many different flavors, such as mango smoothies that we can add sourness by adding kiwi. Or we can add color to the smoothies by blending different colored fruits and pouring them in layers in a glass. In addition to getting the flavor of the mixed fruits, the colors also make them more appetizing. For example, a three-layer smoothie of purple, red, and green that has purple color from blending blueberries and yogurt, red from blending strawberries, and green from blending kiwi, or blueberries and mango, giving two layers of purple and yellow, etc. Blending a smoothie with alternating colors requires speed because it has to be blended several times. Be careful not to let it melt too quickly. Therefore, it is recommended to use frozen fruit to help keep each layer of the smoothie cold. messageImage_1649760779216.jpg 511.17 KB For professional smoothie shops, we recommend using Aero frozen fruit. Made from a variety of real fruits that give natural flavors and aromas. Select the season with the best yield. Remove the seeds, trim and freeze immediately to maintain quality. Can be used immediately after opening the bag. Suitable for making desserts and fruit smoothies. Helps prevent smoothies from melting quickly. Aero frozen fruit. Available in the following colors and flavors: Green: Recommended to use Frozen Avocado Aero The color of the flesh is dark green, smooth, fine, sticky, without fibers, small seeds, giving a creamy taste. yellow : Aero frozen apricots The ripe flesh is yellow, dry and firm, and contains brown seeds. It has a sour and fragrant taste. Or use Frozen Aero Peach The plump, orange-pink fruit looks delicious. It has a sweet, juicy taste and a unique aroma. It is a summer fruit. You have to choose the right season to pick it to get the most flavor and nutrients. Click to see details and purchase products at Makro or Makro click messageImage_1649760785271.jpg 571.77 KB Orange: Aero frozen mandarin orange flesh, fresh orange color, peeled and ready to cook, sweet and sour taste Purple: Frozen Aero Blueberries are small, round, dark blue to black fruits with a ring at the tip that looks like a crown. They have a beautiful color and a perfectly sweet taste, fresh and juicy. They are nicknamed the King of Fruits because they are rich in minerals and vitamins. Frozen Aero Mixed Berries include blackberries, cranberries, blackcurrants, raspberries and blueberries, rich in various vitamins and a slightly sour taste. Pink: Aero Frozen Mixed Berries are deep red and conical in shape, with shiny skin and a sweet and sour taste. They are a popular fruit for smoothies. And frozen Aero Raspberry, a small pink-red fruit with a soft, slightly hairy skin and a sour taste. Click to see details and purchase products at Makro or Makro click messageImage_1649760793691.jpg 579.52 KB Pink: Aero Frozen Strawberry, a deep red fruit with a conical shape, shiny skin, sweet and tart flavor, a top-rated smoothie fruit. Aero Frozen Raspberry, a small pink-red fruit with a little soft hair on the skin, tart flavor. Click to see details and purchase products at Makro or Makro click
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6 models for opening a restaurant, adapting to the situation, with little investment
With the uncertain COVID situation and economic problems like this, investing in a large restaurant business seems too risky. Let's take a look at #6 restaurant business models that still have opportunities to grow in this era. Importantly, they do not require much investment and can be adjusted flexibly according to the situation. Ghost Kitchen It is a restaurant without a storefront. There is only a kitchen for cooking and selling through delivery only. Ghost Kitchen may use a kitchen in a house, a condo or even a restroom to cook and sell food. The advantage is that it is easy to adjust the method of operation because there is no need to take care of the storefront, no need to rent a building to open a restaurant, and no need for a lot of employees. All of this results in Ghost Kitchen having a low investment and being easy to start a business. Cloud Kitchen It is a restaurant with no storefront and no kitchen of its own. Instead, it rents a central kitchen from a Cloud Kitchen service provider and cooks food for sale via delivery as well. This model not only does not require renting a building, but many Cloud Kitchens provide necessary items for the restaurant business, such as a kitchen, kitchen equipment, local delivery services, and easily accessible sources of ingredients. This is suitable for restaurants that want to start a delivery business in a popular area but do not have money to rent a building to open a restaurant because the price is too expensive ( for more information, click here ). Kiosk It is a form of small food shop that has the characteristics of a temporary kiosk or booth that can be conveniently moved to a sales area. We often see Kiosks in sales areas in department stores or various community areas, such as milk tea shops, sushi shops, dessert shops, etc. Kiosk-type shops still have the advantage of not having to invest in renting a building to set up a shop. They can be designed, built, and installed quickly, making them ready to sell quickly. They do not require much capital to design and build and are easy to move when necessary. Food truck Invest a little more and try leasing a car with decorations to make food for sale. Then drive and park it in a location with lots of people and opportunities to sell. When talking about leasing a car, it seems like a high investment (the price of a food truck is around 500,000 - 1 million baht, leasing for 5 years, the monthly installments are around 10,000 baht or more), but it is very little when compared to buying a building to open a restaurant or even renting a building on a monthly basis. Plus, you will be the owner of the car when the installments are complete or you can sell the food truck to someone else if you have to close down your business. Food trucks can also help solve the disadvantages of a restaurant's location because you can move the selling location ( for more information, click here ). Meal Kits You could call it ready-to-cook food. Meal Kits are the delivery of ingredients to customers along with recipes for them to cook at home. The main customer group is city people who are more concerned with their diet and are interested in cooking themselves simple, not too much food, and not having to buy a lot of ingredients in order to cook just one serving. The advantage of Meal Kits is that customers can have fun cooking according to the recipe themselves, without having to go out and buy the ingredients themselves. During the Covid outbreak, for those interested in doing a Meal Kit business, if you already have a great recipe, try selling a set of ingredients with a recipe attached. Or you can make it into a ready-made mixture, such as stir-fry sauce, spicy salad dressing, etc., to make it more convenient for customers to use. Meal Kits have the advantage of not having a storefront and respond well to the lifestyle of city people in the New Normal era ( for more information, click here ) Meal Box Try selling lunch boxes as delivery. Using the method of tying food boxes to regular customers is interesting. Meal Box can also be adjusted to be a catering service for meetings, seminars or activities of agencies, stores. The advantage of Meal Box is that it does not require much investment and does not require a storefront. It uses the method of posting sales online and delivering to customers. It is easy to control costs and ingredients because customers tend to order in advance. Or if you want to organize a regular menu for each day, it will help manage ingredients and costs well. But no matter which model, when it comes to business, the first thing to do is to find out the feasibility of that business first. Then you can run a restaurant business without fail. Come learn with the Restaurant Business Feasibility Study Course. By Professor Seth Setthapong Phdungphisut, restaurant and franchise business consultant A free course that teaches feasibility analysis, break-even point, market analysis and business plan writing.
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Check before you go bankrupt: Problems that restaurants have to face
When closing a restaurant, don't just look at the beautiful side. You have to think about planning to deal with future problems. MHA has compiled the issues that restaurants often encounter, along with professional solutions, by the gurus from MHA. New or old restaurant owners, hurry up and check it out. Don't miss it if you don't want to go bankrupt! 1. Problems with shop employees Starting from the number of employees not being balanced with the work, hiring too many employees until there is too much work, hiring too few employees until the work cannot be done in time, not training employees well before starting work, not having an operating manual for them to study, causing each employee to not work according to the standards, working incorrectly, and not having a way to motivate employees to want to improve their work. Click to study about restaurant staff management. 2. The taste of the food is not consistent even if the chef is the same. Does the restaurant have standard recipes for each menu? We can’t rely solely on the chef’s tasting, because taste buds can deviate with age and health. Try writing down the recipes for each menu and changing to measuring ingredients and seasonings instead of estimating like before. This will help accommodate changes in chefs. Click to learn how to create standard food recipes. 3. Selling points are the same as other brands that have been selling for a long time. Before opening a shop, have you surveyed how many main competitors are in the surrounding area and what is each shop's selling point? What about your shop? If your shop doesn't have a selling point, customers won't remember it. If your selling point is the same as the previous shop, customers won't choose to try the new shop anyway. Creating a selling point for your shop must be outstanding and unique (Unique Selling Point), unlike anyone else's, appealing to customers, and must be clearly communicated to customers. Click to study how to create a stand-out shop concept. 4. Abandoned pages lack marketing. Good shops, but if they don't advertise, it's hard to sell. There are many free platforms for marketing, especially Facebook Pages. If any shop doesn't have a page, hurry up and create one. Or if any shop has a page but has been neglected and hasn't posted anything for a long time, the target group will see it less. You need to diligently create content for the page. It can be a picture or a video. Try doing promotions like sharing, liking, checking in, exchanging for special menus or discounts. This will help stimulate the target group to want to try the service. Don't forget to study about shooting Facebook ads to increase the number of customers' visibility. Click to learn about restaurant marketing and content creation. 5. Neglecting store management Let's change our understanding first. Restaurant owners are not only responsible for cooking, but also for managing the entire restaurant, whether it's managing ingredients, taking care of stock, managing employees, planning budgets, planning marketing, and doing accounting. All of these are the responsibilities of restaurant owners because they are considered a business that requires professional management like other businesses. Click to study about restaurant management. 6. Food Cost is soaring. The dead point of most restaurants is the unnecessary high cost of food and the inability to sell at a high price as desired. High food costs are caused by various factors such as excessive budget for decorating the restaurant, high cost of raw materials but no solution can be found, including unnecessary expenses such as the cost of raw materials that are bought and stored but not used and have to be discarded. The solution is to manage the raw materials and menu better. Click to learn about Zero Food Waste. 7. Customer complaints Things that customers often complain about include wrong food being served, slow service, wrong orders. We need to find out what exactly caused this and find a way to prevent it from happening again, such as: - Slow service because food comes out slowly. Try to see if the kitchen layout slows down the cooking process. - Wrong orders. Check whether the menu receipt is written correctly. Is the layout of the menu receipt in the kitchen organized, well-organized, and easy to see? Etc. It is normal to be complained about by customers, but if you complain about the same thing many times without fixing it, customers will not use the service again. Or if customers complain via social media, you must deal with it quickly by explaining, understanding, apologizing, fixing it, and clarifying it on social media as well. Click to learn more about handling complaints. 8. The shop owner does not have enough experience or lacks knowledge. Many restaurant owners started out with a passion for cooking, but passion alone is not enough to make a restaurant a success. It requires a multi-faceted business management skill to succeed, so knowledge of the restaurant business is very important. Try to find opportunities to learn before opening a shop and always seek additional knowledge even after opening a shop. New and old shop owners are advised to study professional restaurant business at the website. Makro Horeca Academy A website that combines knowledge and training courses for the restaurant business for free!
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Special privileges for MHA members only, food and beverage entrepreneurs group, receive a free 5G smartphone.
Get a free 5G smartphone just by signing up for a monthly package with True, starting at only 499 baht, 15-month contract. When applying for a monthly package of 499 baht with True, 15-month contract, receive a TCL 20R 5G phone, supporting True Move H network only. When you apply for a monthly package of 599 baht with True, 15-month contract, receive a Nokia G50 5G phone. Makro Horeca Academy members, only for food and beverage business operators, please contact Facebook or Line MHA to request the rights and have the admin check this privilege. Check and receive your rights at FB Inbox: Makro Horeca Academy LINE: @makro-mha From today until 31 May 2022 only! How to join the activity 1. Makro Horeca Academy member customers Only for food and beverage business operators whose Makro member numbers end with 3XX, etc., please contact us to request your rights via Facebook Makro Horeca Academy Or Line @makro-mha 2. When the admin has verified that the customer is a member of Makro HoReCa Academy, a group of food and beverage entrepreneurs. Admin will send an 8-digit code for customers to show to receive a free device and sign a contract according to the conditions at True Center in all 51 participating Makro branches. Conditions for participation in the activity This activity is organized to provide privileges to Makro HoReCa Academy members only for food and beverage entrepreneurs. Participants must be Makro HoReCa Academy members with Makro member numbers ending with 3XX, etc. This event is held from today until 31 May 2022. The right to participate in this activity is limited to the first 500 participants only. Participants are entitled to receive only 1 prize per 1 member number. This privilege cannot be exchanged, refunded or converted to cash. Customers can redeem the code for True network phones only for the following participating models: TCL 20R 5G and Nokia G50 5G. Terms and conditions are as determined by the company. Customers can redeem the code for a phone at True Center in Makro, participating branches in the campaign, totaling 51 branches as follows: Lat Phrao Branch, Bang Phli Branch, Rangsit Branch, Khlong Luang Branch, Pathum Thani Branch, Samsen Branch, Samut Sakhon Branch, Ayutthaya Branch, Nong Chok Branch, Chaeng Watthana Branch, Bang Bua Thong Branch, Srinakarin Branch, Sathorn Branch, Charansanitwong Branch, Saraburi Branch, Bueng Kan Branch, At Thani Branch, Ubon Ratchathani Branch, Loei Branch, Nong Khai Branch, Chum Phae Branch, Buriram Branch, Sakon Nakhon Branch, Mukdahan Branch, Nakhon Phanom Branch, Kalasin Branch, Roi Et Branch, Surin Branch, Maha Sarakham Branch, Khon Kaen Branch, Pak Chong Branch, Sisaket Branch, Warin Chamrap Branch, Phetkasem Branch, Nong Bua Lamphu Branch, Chaiyaphum Branch, Nakhon Ratchasima Branch, Yasothon Branch, Nakhon Pathom Branch, Ram Inthra Branch, Bang Bon Branch, Nakhon Sawan Branch, Rayong Branch, Ratchaburi Branch, Phitsanulok Branch, Thung Song Branch, Hat Yai Branch, Surat Thani Branch, Chiang Mai Branch, Chonburi Branch Conditions are as determined by the company. Details and conditions are the terms and conditions of True Corporation Public Company Limited. The Company reserves the right to change the conditions without prior notice. The conditions are as determined by the Company. Siam Makro Public Company Limited has no involvement in the use of True Corporation Public Company Limited's products.
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5 ideas for designing a restaurant that will catch the eye and attract customers
If you are someone who loves eating out and also have a dream that one day you want to open your own restaurant that is modeled from your imagination, but before you can draw those dreams as you want, something that is indispensable and should be there is an idea for designing a restaurant that is beautiful and attractive, along with attracting customers to the restaurant. Today, we have picked up interesting ideas for designing a restaurant that is popular in 2022-2023 for you to study. If you are ready, let's see together. How to design a restaurant that catches the eye? Design your restaurant so that customers can see the food being prepared. This type of restaurant design is currently trending and is continuously popular because it invites customers to participate in cooking, giving them the opportunity to see the cooking process, the cooking method, and see the chef's meticulousness. This type of restaurant design can be combined with many styles and concepts. Just design the proportion of the customers' dining area to be close to the cooking area by choosing only the restaurant's special menu or creating a cooking show that impresses customers. In terms of restaurant design, the focus should be on the counter and the customers' dining area by adding interest to attract the attention of both customers in the restaurant and people walking past the restaurant. Design a restaurant with a photo corner that is the restaurant's gimmick. One of the restaurant designs And cafes in this era probably can't escape creating a gimmick to make the shop more interesting by adding a photo corner to be the shop's unique identity in particular. Because nowadays the popularity of taking photos and posting them on social media can be said to be another lifestyle for people of all ages. So if you use this idea as part of your restaurant design, I assure you that you can easily attract customers both online and offline by choosing a design concept that stands out and matches the style of your shop. Gimmick Creation Ideas - Window corner for taking pictures of the scenery - Shop front corner, logo sign, entrance or food pick-up point - Furniture or interior design that creates novelty, creativity, and uniqueness, such as mirrors, lamps, stairs, windows, doors, tables, chairs, etc. - Decorate with surface-exposed materials, show the highlights of the materials. Design the restaurant to be open and airy. The restaurant design concept is airy and open, giving a feeling of comfort and not being cramped. At the same time, it also allows people outside to easily see into the restaurant. This is one of the restaurant designs that attracts customers well. The most obvious distinctive feature is the design with high ceilings and wide doors and windows, emphasizing openness. Example of open style design Loft Style: High ceiling, exposed structure, freestanding furniture, emphasis on using natural light. Modern Style: Easy on the eyes, simple, no patterns, focusing on necessary furniture, using white, grey, and cream tones as the main colors. Coastal Style: Seaside decoration, refreshing and relaxing, using white, blue, navy and wood tones. Oriental Style: reflecting Eastern art, local furniture, emphasizing materials according to local culture, natural color tones such as brown, green, blue Designing a restaurant to respond to COVID-19 Over the past year, many businesses have had to adapt to the COVID-19 outbreak, making it unavoidable that restaurant design must now meet this requirement by focusing on designing seating areas with appropriate spacing. You can also apply the design of seating areas to make them look beautiful, such as designing seating areas for dining alone, as a couple, or in groups, to provide a wider range of options than the usual dining areas we are familiar with. Design a restaurant to provide customers with a variety of dining experiences. Restaurant design, more interesting than beauty, is to provide a dining experience for customers that is more than just a restaurant. Here, we recommend that you add new ideas to the restaurant atmosphere, or simply put, add all 5 senses to make the dining experience more enjoyable. You can choose to apply it according to the style of the restaurant, such as choosing to use the sound of a waterfall to create a relaxing atmosphere while eating, using aromatherapy to create relaxation, similar to eating in a flower garden, or even arranging the landscape for customers to gaze at the natural atmosphere while eating, etc. These are just some of the ideas for restaurant design. That will help you attract customers and attract their attention even more. I believe that if you try to apply it, you will be able to design it beautifully and uniquely. If anyone is looking for a professional restaurant designer, you can go to Fastwork.co, a source of freelance restaurant design experts who are ready to help you.
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Want to get customers in your area? Share how to shoot accurate Facebook ads, sweep up customers, increase sales in the area.
Open a new store or have you opened a store for a while but there are still few customers in front of the store, not many delivery customers, or because no one knows about it yet? Today, MHA will introduce Facebook ads that focus on customers near the store. With the Reach ad shooting technique or advertising that focuses on reaching the target group. shutterstock_1814061017_optimized.jpg 81.02 KB Why should you shoot reach ads? Because the reach ad shooting will increase the number of people who see the ad the most. It is an ad shooting that allows you to set the frequency of the target group's visibility, and the advertising cost is not expensive when compared to other types of advertising. Think about distributing flyers to promote your store. Normally, we will distribute flyers within a radius that customers can conveniently travel to the store or can order delivery not too far away. Similarly, Reach ads are not focused on sales, but rather on creating awareness so that customers know about your restaurant first. They do not focus on promotions and increasing sales. Therefore, Reach ads are suitable for newly opened restaurants or those that are not yet well-known. create.png 48.19 KB reach.png 50.4 KB How to shoot Reach ads Go to the Ad manager of the store page and press Create to create an ad. In the Objective selection window, you will see Reach, select it, then click Continue to proceed to the ad creation page. 1628860631013.jpg 80.09 KB Name the ad campaign, then look at the budget. You can choose to set a daily budget or a long-term budget (Lifetime Budget). Then set a rough budget (*Initially, it is recommended to try running ads daily for 7 days to see the results). Then press Next. 2.jpg 41.02 KB Name the Ad set, then set the start and end dates for the Ad (it is recommended to try setting the ad to run for 7 days first to see the results). lo.png 123.16 KB In the Audience field, if you have not created any customers yet, you can try creating a new one by specifying the location by pinning it to match your shop as much as possible. For example, if your shop is in an alley, search for the name of that alley and move it to match your shop as much as possible before dropping the pin to pin your shop. To pin your shop to match your location as much as possible, study more at => https://bit.ly/2WBkLJh When you have pinned the shop, you will see the radius setting around the shop. Set it to 5 Km from the pin. The reason for setting it to 5 kilometers is because it is the appropriate distance to travel to buy or eat at the shop, which will take no more than 30 minutes, especially in Bangkok or big cities where traffic is congested. If the distance is very far, customers will not want to travel. Including food delivery from the shop to customers within 5 kilometers will take no more than 30 minutes as well, which the delivery fee is not expensive. Therefore, customers within a 5-kilometer radius are customers with the highest chance of purchasing. age.png 22.27 KB Once you have pinned it, don’t forget to set the age, gender, and other characteristics to match the target group of your store. For other details, you can skip them and let Facebook choose them automatically. Set the Language to Thai and English because most people in Thailand use Facebook in Thai and English. placement.png 32.65 KB Placement or the location where the ad will be placed, you can select Automatic. In this section, Facebook will help manage the placement of the ad for us. freq.png 25.38 KB Then try scrolling down to the bottom. At Show More Option, click on it and it will be Frequency Cap or the frequency of seeing ads for the target group. It is usually set to 1 time per 7 days. Try setting it to 1-2 times per 7 days first. Then click Next. ad.name.png 19.38 KB Set the Ad name so that when we track the results, we will know which ads are running or have finished. adsetup1.png 63.82 KB In the case that there are already interesting posts on the page, in the Ad Setup section, click Use existing post and then click Select Post in Ad creative to select an old post to run an ad. Choose a post with beautiful, delicious food menu images or post a photo album recommending interesting menu items in the store or with the most engagement on the page. There should be an interesting Key Word that tells about the store, its location, highlights, or anything that will catch the eye of customers the most when on the Feed. adsetup2.png 29.81 KB Or if you want to create a new post, in the Ad Setup section, select Create Ad instead. Then select a photo or clip on the page to create a post to shoot an ad. Recommendation: Before creating a post to shoot an ad, try studying how to make Facebook Ads sell well at => https://bit.ly/3lj3HCh placement.check.png 310.99 KB Check out the Placement on the side, which is an example of our ad that will appear on the Facebook page of the target group that is in the specified radius and has the characteristics that we set. Then press Publish to start running the ad. When you have shot the ad, don't forget to check the reach after shooting the ad for 1-2 days to see the results from shooting the ad. And when the reach is satisfactory, close the ad to prevent the costs that will occur. Repeat again : Reach ads mainly focus on seeing our posts on the target group's feed. Therefore, the measurement will look at the Reach amount when the set advertising period ends. This type of ad shooting does not aim to generate sales directly. Therefore, after reaching, customers should be motivated to use the service by making interesting promotions and trying to create content recommending the shop regularly.
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Collection of items for worship to enhance Chinese New Year auspiciousness and boost sales in the Year of the Dragon at Makro
“Chinese New Year” is a festival celebration that requires offerings to bring good fortune to your business and make your sales boom, including buying gifts for your customers. Must have premium fruits, convey good meaning, bring happiness to both the giver and the receiver, good luck all year long, welcome Chinese New Year, buy at Makro or shop online via makropro https://axtra.makro.co.th/MHA-CNY Complete, worthwhile, finished at Makro. Auspicious offerings for the Sa Sae / Ngo Sae For the auspicious offerings that must be present during the Chinese New Year festival, “Sa Sae” is usually used, meaning 3 types of meat: pork, chicken, and duck. “Ngo Sae” means 5 types of meat, adding liver and fish, totaling 5 types. The meanings of the meat are as follows: Heng Heng Heng Braised Duck Set with Complete Frozen Offal Set for Worship 1.85 kg. Duck represents purity, cleanliness, wealth and all-round ability. Heng Heng Heng Boiled Chicken with Complete Set of Frozen Offal for Worship 1.35 kg. Chicken symbolizes career advancement. CP Frozen Braised Pork Leg (Back Leg) 3 kg. Pork leg represents abundance and having more than enough to eat and use. Heng Heng Heng Frozen Steamed Golden Sea Bass 500 g. The fish is similar to the auspicious phrase "Wu Hue Wu Chung" which means having more than enough to eat and spend, having money left over. Aero Gold Minced Pork Buns 6 pieces x 1 Aero Gold Red Pork Buns 6 pieces x 1. The buns represent wrapping good fortune, money, and gold. The buns are marked with red dots because they are an auspicious color. Shop at all Makro branches or Makro Pro: https://axtra.makro.co.th/MHA-CNY Auspicious offerings for the Chinese New Year / Ngok Kuey Fruits are considered an auspicious offering that must be given on Chinese New Year. It is popular to arrange fruit sets that all have auspicious meanings in 2 types as follows: - Sakuai is a set of 3 fruits. - Ngok Kua is a set of 5 fruits. Introducing auspicious fruits, fresh and with good meanings Jelly Oranges, premium imported oranges, sweet and juicy, lots of juice, firm flesh like jelly, can be scooped and eaten with a spoon. Papakan oranges, imported premium oranges, sweet and sour, delicious, feel the full orange flakes in every bite. Oranges are also an auspicious color for the Chinese. Because the skin looks like gold, it represents money and gold, so that the recipient will encounter only good things. If you are interested in buying oranges to worship on Chinese New Year, you can place 3 oranges on the base as shown in the picture to make it look like a golden mountain. Seedless red grapes symbolize prosperity and happiness. Bananas symbolize the complete happiness of the family, the house full of children and the city full of grandchildren. Shop at all Makro branches or Makro Pro: https://axtra.makro.co.th/MHA-CNY Premium auspicious fruits given to customers during Chinese New Year All ages can eat it. Whoever eats it will be lucky. It must be #premium auspicious fruit, arranged in a beautiful box, sending good meanings through healthy fruits that are good for your health and good for your heart during Chinese New Year. The auspicious apple symbolizes good health and longevity. It comes with auspicious Chinese characters, which have a good meaning and are perfect for the Chinese New Year. In addition, the red color of the apple is also an auspicious color for the Chinese people. Premium Snow Pear and Premium golden pears symbolize good fortune, wealth, and prosperity, with money flowing in like the golden yellow color of the pear’s skin. They are also a cooling fruit that is extremely refreshing when eaten. Fresh, clean, safe, confident in quality. Shop at every Makro branch or Makro Pro: https://axtra.makro.co.th/MHA-CNY Whoever receives it will be impressed with the mooncakes, which symbolize unity and kindness and goodwill toward each other. Especially when given on an auspicious day or Chinese New Year, it is considered a dessert that symbolizes happiness. We recommend ARO and Sawan mooncakes, mooncakes with bursting fillings, dense filling, thin dough, slightly sweet taste, fun to eat, full of delicious aroma, available in a variety of flavors as follows: Heavenly Pie, Red Pork and Salted Egg, 600 g. Kurobuta Salted Egg Pia Heaven 600 g. Heavenly Pie, Durian with Salted Eggs, 600 g. Sweet bean mooncakes Salty bean paste mooncakes Aero, red pork mooncakes Aero, golden thread mooncakes Aero Salted Egg Lava Mooncake Shop at every Makro branch near you.
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Open a restaurant, how to start paying taxes
Accounting and tax issues are like bitter medicine for business owners because many people think that it is difficult to manage. However, it is an important issue that cannot be avoided. One of the most popular questions for restaurant owners is about accounting and tax issues. What taxes do restaurant owners have to pay? How do they pay them? It is such a serious matter that many people would rather skip it for now. In the end, the retroactive tax penalty was heavier than the original tax amount that had to be paid. So this is important and if you pay a little attention, you will find that it is not difficult at all. If you want to know what taxes you have to pay when running a restaurant, this article has summarized it for you. Value Added Tax, a familiar topic Some customs duties may be forgotten Withholding tax, rent, and labor costs must also be taxed. Sign tax Land tax or original house tax VAT, when will I register? “Tax” is a destination. The important origin is “accounting”. What taxes do business owners have to pay? Let's start with the types of taxes that need to be paid, starting from the beginning of opening a restaurant. How many taxes are involved in opening a restaurant? Value Added Tax: A Familiar Topic The first tax is familiar because everyone has to pay it anyway, whether they are individual entrepreneurs or juristic persons. But when you start paying for any item, such as buying things to make a shop or buying things for a shop, entrepreneurs must pay a 7 percent VAT directly from the seller, except for agricultural products and ingredients for cooking, which are tax-free. Entrepreneurs must request a receipt to keep for calculating taxes each month and making a purchase tax report. This one is not much because everyone already knows it. But what I want to leave you with is that any purchase is important. Don't forget to ask for a receipt and keep the receipt for recording. Some customs duties may be forgotten Do restaurants have to pay customs duties? Don't be confused. In cases where we have to import materials, equipment, and raw materials that are on the import tax list, we have to pay. As for how much to pay, you have to check with customs about the tax rate because each type of product has a different rate. Withholding tax, rent, and labor costs must also be taxed. Another tax that you will definitely encounter is “withholding tax”, which has several withholding tax rates as follows: 1% transportation costs, 2% advertising costs, 3% wages, services, 5% rent, 10% dividends, 15% foreign money transfers. Withholding tax is a deduction from the amount before VAT. Most of us are familiar with the rate of 3% for wages, services, and 5% for rent. If you do not pay, be careful of the maximum fine of 2,000 baht per item. And if we have employees whose average monthly salary exceeds 26,000 baht, we must withhold tax at source and submit it to the Revenue Department. But if the total salary paid does not exceed 26,000 baht per month, this part is exempted. And don't forget that the shop rent also has a tax that must be withheld at the source as stated at the rate of 5%. Sign tax This is another matter that if you don't know, you'll definitely be hit with a huge tax bill for shop signs. Many people may have encountered themselves wondering why their shop is hit with a higher sign tax rate than the shop next door, even though the shop's sign next door is bigger and more impressive. Go back and look at what language your shop's sign is in. If it's entirely in foreign languages, you'll definitely be paying a lot of tax because the law stipulates that: Signs with only Thai letters are charged at a rate of 3 baht per 500 square centimeters. Signs containing Thai letters mixed with foreign letters or mixed with pictures and/or other symbols are charged at a rate of 20 baht per 500 square centimeters. Signs that do not contain Thai characters, regardless of whether or not they have any pictures or symbols, or signs that contain some or all Thai characters under foreign characters, are charged at a rate of 40 baht per 500 square centimeters. In this case, signs whose tax rate is less than 200 baht per sign when calculated on the area must pay 200 baht per sign. Please be aware and immediately go back and look at your own shop's sign to find out how much tax you will have to pay or how to make changes to pay less tax. Land tax or original house tax This is a new tax that was just announced this year. This tax is for land that we rent to build a shop. Landowners usually have to shift this burden to the tenants. But the point is that this tax is still complicated and there is still uncertainty in the tax rate. So my advice for this tax is to take it easy, just guess that there will be changes in 2020, follow the news about this tax closely to see if it will still be paid when the last month of the tax due by law comes, or if it will be postponed, or if the tax rate will be reduced. We haven't even started selling and have already received income, but there are already many tax items that need to be paid. And when we start selling and have income, there will be more tax items involved, which are divided into personal income tax. with Corporate Income Tax For personal income tax, you have to submit a tax payment form twice a year: the first submission, Por.Ngor.Dor.94, in September for income from January to June; the second submission, Por.Ngor.Dor.90, in March of the following year for income from January to December. The tax paid in the first submission is deducted from the tax calculated in the second submission for corporate income tax. Entrepreneurs who are required to pay income tax on this item must also submit tax payments twice a year: the first time, Por.Ngor.Dor. 51, called half-period income tax, submitted within 2 months after the 6-month period has passed; the second time, Por.Ngor.Dor. 50, called end-of-period income tax, submitted within 150 days from the last day of the accounting period. VAT, when will I register? Many people often ask whether this tax needs to be registered or not. This part depends on the sales volume of the store to see if the income or sales volume (not related to profit) exceeds 1.8 million baht per year. If you are sure that it will not exceed the amount, there is no need to register this part. However, if the sales amount reaches 1.8 million baht, the business owner is required by law to register for VAT. However, do not forget to include the VAT in the sales price calculation. In terms of taxes, it is recommended that you study more about filing each type of tax directly from the Revenue Department. Currently, the Revenue Department allows us to file taxes through an online system that is convenient to pay. For more details, visit the Revenue Department website by clicking here. “Tax” is a destination. The important origin is “accounting”. Taxes are a duty that we cannot avoid. However, the most important factor that directly affects tax payment, whether we pay a lot or a little, pay right or wrong, comes from this part: “Accounting” Especially in keeping an account of income and expenses, filling in information in a book or accounting table to know the source of income and where the expenses go to use as evidence when filing each tax, which is a very important part and many people think it is difficult, even though in fact there is an easy way to do it. But if you were to write an explanation, it would be too long and you might not understand as well as having an accounting expert advise you directly. I will say that if anyone is afraid of accounting, the chances of getting hurt from doing business are very high. Click here to read other articles. Restaurant laws that business owners should know and should not overlook! Food was served slowly, orders were wrong, customers complained! We had to fix it quickly both at the restaurant and in the kitchen. “Meal Kits” a new way for restaurants to generate income How many months does it take to get your investment back when you open a shop today? Information that entrepreneurs need to know! Know before you miss out! Prepare yourself before alcohol sales start in restaurants. Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when buying and using when choosing ingredients and equipment. Food recipes
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Shops in tourist cities have lost foreign customers. How can we create a new Thai customer base?
Although Thailand has handled the COVID-19 outbreak situation well, Ranked No. 1 out of 184 countries worldwide But Thailand itself has also been affected, causing the domestic economy to stagnate. Especially tourism, which is a business that generates money flow and drives the economy of Thailand in the top ranks. Because of foreign tourists There is also an outbreak of COVID-19 in their own country, and the Thai government has not yet unlocked the entry of foreign tourists into the country as is normal. Of course, the tourism business is directly affected by this crisis, including related businesses such as: Restaurants, souvenir shops in various tourist attractions Especially cities whose main income comes from tourists, the impact is greater than other cities. One solution for restaurant businesses in tourist cities is to expand their customer base. By returning to pay more attention to the Thai customer group. Because the survey found that Thai customers still have potential to travel and spend. In addition , the government's domestic tourism promotion policy has helped stimulate spending by Thai tourists quite a bit. Starting over with a new customer group may not be easy, but it's not too difficult either. As for how to start, MHA has the following recommendations: 1. Start by changing your attitude and perspective. Since the shop has been targeting foreign tourists for a long time, it is not strange that we are more familiar with the habits and services of foreign tourists than Thai people, to the point that many times Some shops have an attitude of neglecting to provide service to Thai tourists. A survey of Thai tourists found that many had bad experiences with the service. This is because the shop values Thai customers less than foreign tourists. This leads to word-of-mouth spread among Thai customers and eventually leads to them not using the service. Therefore, the most important thing first, if the shop has the attitude and attitude mentioned above, we recommend that you change your mindset immediately and turn back to giving more importance and sincerity in providing services to Thai customers. Because Thai customers are one of the factors that will help our restaurant business survive in this crisis. 2. Start surveying to find out who our new customers are. First, we must understand that Tourists to each tourist destination are different, classified according to the characteristics of each tourist destination. For example, the tourist groups to the beach in Hua Hin are usually university students or young working adults, and young families from Bangkok, since the travel distance is not too far. This group has quite a lot of purchasing power, spending mostly on food and beverages. When compared to the Bangsaen beach tourist group that focuses on family tourism and has more budget constraints, to find out who our new customers are, it is not necessary to conduct academically correct marketing research. Instead, we can ask other tourists, search for information about tourism marketing on the internet, or use observation and inquiry methods through various online channels. Before analyzing and defining the store's target group 3. Analyze the needs of new customer groups. By considering Factors related to food taste, taste, spending ability, desired promotions Including channels to communicate with the customer groups mentioned above. It is true that each restaurant may have its own style of food, especially restaurants that focus on foreign tourists, usually cook food to cater to the tastes of foreigners. However , when expanding to a new customer base, you may need to adjust the menu or try to decide which menu will appeal to this new group of tourists. But it is not necessary to completely change the restaurant's cooking style. For example, an American-style steak restaurant can add a Thai-style steak menu or add some spicy dishes. In addition, setting prices to suit Thai people or even organizing promotional menus is also quite interesting. Because we must not forget that Thai tourists in this COVID-19 era will consider choosing restaurants based on value for money and price more than normal. 4. Look at other customer groups besides tourists. Groups of company employees, shops, or people living near our shops are equally interesting. It might start by adjusting the menu to suit those people's lifestyles. For example, a restaurant that focuses on ordering large sets of food may add a single-dish menu or may have to adjust its opening and closing hours to match the lifestyle of the new target group, such as increasing sales in the morning by offering an easy-to-eat breakfast menu that does not take long to eat, which is suitable for office workers. However, do not forget to promote the restaurant. Start with simple tools like flyers or store signs that can provide information to customers and expand to delivery services to your home or workplace. You can learn how to promote your online store to increase sales 10 times for free! Click 5. Make your shop more widely known by using various social media. For example, create a Facebook page for your shop, creating content that appeals more to Thai customers, posting photos and video clips related to the shop, such as reviews in Thai, presenting the shop's highlights, photo spots that you should check in, or signature dishes of the shop in many menus, the atmosphere and decoration of the shop, and if you can present the most outstanding points of the shop that no one else has, it will increase its interest quite a bit. For example, a restaurant with a beautiful river view or a pool area where parties can be held, etc. This part may seem difficult because we do not have the skills to produce professional content. However, with the development of technology today, almost everyone has a smartphone that can take both photos and videos. There are also many photo editing and editing apps, both free and paid, so content production does not require much skill. All that is left is to tell the story of the restaurant, the menu, and the atmosphere in the restaurant. In addition, the page must have a map of the restaurant, a contact phone number, or the restaurant's Line ID for ease of inquiries, ordering food, or reserving a table. Finally, to increase sales, try ending with a special discount promotion for those who like or share the restaurant's page. This is an idea that works well. 6. Allows food to travel long distances If each menu item can travel further, it means that the customer base will be expanded and there will be more opportunities to sell. We can do this by: Add packaging or improve the packaging method that will help keep food fresh longer and not easily damaged during shipping. And when combined with today's highly developed transportation system, the opportunities for selling food for restaurants in tourist cities have expanded even further. The restaurant may have to develop a new menu, focusing on menus that can be stored for a long time and can be sent by post or delivery service without damage, such as various types of roasted chili paste, salted boiled mackerel, pickled vegetables, etc. And don't forget to promote these menus in the restaurant's various media as well. There are many other tips that will help sustain the restaurant business in tourist cities to survive this crisis. Finally, MHA would like to encourage all restaurants in tourist cities. No matter what, we will join hands to overcome this crisis together.
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I want my shop to have lots of reviews. What should I do?
In this era where promoting your restaurant through social networks has become a necessary factor for running a restaurant business, in addition to buying ads on Facebook to promote your restaurant, reviewing your restaurant is also important because nowadays, Real user review scores have a significant impact on purchasing decisions. Whether it is a review score on a Facebook Page, a review score from people who ordered products from a famous shopping app, a review score on Google, etc., in addition to the review score, the review content that provides in-depth details for each store is equally important. We can see this from the emergence of various review pages in the past 2-3 years, each page has a different review style. And it must be admitted that it has an impact on the decision of the target group of customers no less than the reviews from real customers. Today, MHA has a secret to make our store have a lot of reviews to tell you. We will give importance to both reviews from customers and reviews from various review pages, including the following strategies and practices. 1. The restaurant must be beautiful! Beautiful here does not mean that the shop must be luxurious, expensive, and decorated with expensive items, but it means The shop should be beautifully arranged, clean, and have a clear decoration idea, which does not necessarily have to cost a lot. Because we must not forget that the most important thing in a restaurant review is the “image”, whether it is a still image or a video. We must first understand that the review content must have images or videos that attract the attention of the target group first. Then the target group will read the reviewed content. Therefore, beautiful restaurant images are very important in the review content. In addition to decorating the shop in an appropriate style, how to make the shop look beautiful? You may add an area that is a landmark or a photo spot for the shop where everyone understands that they must come to take a photo to confirm that they have really come to this shop, such as a bench that is separated and decorated as a special photo area, or a sofa in front of the shop with the shop's mascot placed for taking group photos with the shop's name sign behind it, or decorating with trees, which is also a very popular idea these days. We would like to suggest that the shop try to survey nearby restaurants to see how they decorate their shops, and then choose different decorations to create a highlight for the shop. TIP: Outstanding beauty can be created without spending a lot. Sometimes, organizing the shop to be neat, clean, and have an interesting photo corner with the shop name so that when taking a photo of the shop, people will know that they have come to this shop is enough. 2. There should be a signature dish of the restaurant, a recommended menu, or what is called a Signature Menu. If it is a menu that other restaurants do not have, it would be great because from the perspective of the reviewer, If a restaurant has a clear highlight, reviewers or customers can immediately focus on the restaurant's highlights. When compared to restaurants that do not have signature dishes, customers or reviewers will have to spend a long time finding the restaurant's distinctive dishes that are different from other restaurants, or they will have to order a large number of dishes. Until we find the restaurant's signature dish that we can recommend to those who read the review to try. And of course, a restaurant that does not have a recommended menu seems like a restaurant that is not worth reviewing because the reviewer does not dare to confirm and invite others to come to the restaurant. It is recommended to choose a recommended menu or have a Signature Menu to make the restaurant look more credible. However, we must be sure that the restaurant's signature dish must have its own identity, whether it is a unique taste, a long history of the menu, or a newly invented menu that has never been seen before. We may highlight the highlight of signature dishes from seasonal ingredients that are available only during one period of the year, etc. All of this will encourage customers to want to try the restaurant's food and want to review the restaurant more after trying the restaurant's signature dishes. TIP: Signature dishes must be truly outstanding! The uniqueness of the restaurant will create recognition and make it easy to direct customers’ reviews of the restaurant or other review pages. Imagine if we went into a restaurant but there was no recommended menu, no Signature Menu, no recommendations from the restaurant. They would choose to review only the menus that they personally like, which might not be the menus that the restaurant wants to recommend. 3. Many reviews attract more customers to the restaurant. Many restaurants tend to give importance to Review scores and reviews from real customers are the main factor because they appear more trustworthy in the eyes of consumers than if a review page reviews the store for you. But on the other hand, don't forget that review pages with a large number of followers can also increase your customer reach. Therefore, if there are few reviews from real customers, try contacting a review page to have them do reviews at our store. However, it is not necessary to be a big page in the top 10 with millions of followers or an influencer with hundreds of thousands of followers because even though famous pages can help create awareness of the restaurant very well, the fee for reviewing is also very expensive. On the other hand, small review pages, or what are called Micro Influence, Nano Influence, are not very expensive because they want to create content to keep their page active all the time, which increases the number of likes and engagement for their page. We may offer a free food menu, especially the menu that we want you to review. In return, the review page is a win-win situation for both parties. Or some pages may have small expenses, such as travel expenses or review fees that are in line with the number of followers. And importantly, when pages post reviews of our shop, they should share those posts back to our shop's page as well. This is to collect reviews on the shop's page. When people visit the shop's page, they will see all the reviews. This builds credibility and confirms that it is really delicious! Don't forget to thank the page that reviewed it. But if the shop has no expense limitations, we recommend contacting a large review page. Because in addition to being of interest to a large number of page followers, it also helps attract small review pages and customers to the shop very well. TIP: You should view page reviews, whether small or large, as a form of mutual assistance. You should reach an agreement on a point that benefits both parties. 4. Announce your shop to the world on Google my Business. Have you ever searched for a restaurant name or other places and the location, photos, and reviews of that shop and place appeared as the first link? That is a service from Google called Google my Business, which our shop can use to find out about your business. This is another very interesting channel because it can connect the entire purchasing decision process and customer purchasing behavior. Whether it's searching for a restaurant name in Google Search, the system will provide information about the store that has been registered with Google my Business along with review scores from customers who have used the service. When linked to the Location system in a mobile phone, Google will be able to immediately provide coordinates and directions to the searched restaurant. As for how to get customers to vote on reviews or write reviews on Google, we might offer promotions, discounts, or special menus in exchange for reviews. For example, when receiving an order, the staff or shop owner recommends a promotion that if the customer reviews the shop, the shop will give a free dessert or drink. When creating Google My Business, shop owners should always check their shop information to make sure it is correct and up-to-date. Whether it is the opening and closing times of the shop, new menu images, new promotions, because if it appears as the first link from the search but the information turns out to be wrong, the old promotion may cause you to lose the opportunity. However, such an offer may help customers want to press the review score or want to write more reviews for the shop, but don't forget that the review score will depend on the overall quality of the shop. We must give equal importance to this matter. TIP: Google my Business can do a lot more. You can study here. Click. 5. Arrange promotions for customers to check in to increase sales at the store. When customers check in, like and share the store's page on their own Facebook, this is considered a word-of-mouth strategy. Think about going to eat at a restaurant and liking it, whether it's the quality of the food, service, decoration or atmosphere in the restaurant. We usually invite our close friends and relatives to eat at that restaurant as well, by inviting them and confirming that this restaurant is really good. Checking in and sharing the shop's page will give similar results, helping the customer's friends see our shop as well. When combined with pictures of delicious menus, beautiful pictures of the shop, and even short reviews from customers, it can make friends or followers on Facebook follow along, create confidence in the service, and eventually lead to trying out the service. TIP: When we impress customers with our restaurant's excellent service in various aspects, customers will convey that excellent service to those around them, which helps stimulate their decision to use our restaurant's services. There are many more tips to help your restaurant get more reviews, but don't forget that the taste of the food, the quality of the ingredients, and good service are always the heart of the restaurant business. Customers will reflect these things in the form of review scores and restaurant reviews. Finally, MHA would like to encourage all restaurants to have good reviews and review scores. And don't forget to follow the tips for running a restaurant business in the next episode. Photo credit : Google my Business Learn more about restaurant marketing here. Online Courses Promote your restaurant online to increase sales 10 times. Online Course: Create professional food menu images with your mobile phone Interview Tips for Online Marketing in the New Normal Era by Digital Tips All about restaurant marketing from MHA
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Benefits of Food Waste Management in Restaurants
It is undeniable that the restaurant business is a business that creates a huge amount of food waste each year. According to data from The Waste and Resource Action Programme, 45% of food waste occurs during cooking and 21% is caused by spoilage before customer consumption. Only 34% comes from consumer leftovers. But many restaurant owners do not see the importance of managing wasted ingredients (Food waste). Because I thought that I couldn't serve it to customers anyway. For example, ingredients that have been trimmed (Trim), ingredients that expire during storage (Spoilage), or ingredients that are lost during cooking, forgetting that the ingredients that you see as worthless must have cost you money to exchange for them. If you can reduce the amount of raw materials you lose, that means your shop will have more chances to make a profit. For example, if you saw a one-baht coin on the kitchen floor, would you bend down to pick it up or would you just walk past it? Of course, everyone would bend down to pick it up because even if it was just one baht, it was still money. So why is it that when it's in the form of ingredients such as meat, vegetables, or rice that fall on the floor or in the refrigerator, you don't feel as sorry as when you see it as money? And in an era where it is increasingly difficult to increase sales per baht, efficient inventory management to minimize waste is not just an option, but something that restaurants need to focus on and give importance to. Normally , a restaurant's net profit is around 10%-15%. If you sell for 100,000 baht, you will make a profit of around 10,000-15,000 baht. But if you can save 10,000 baht in costs, you will make a profit of 10,000 baht as well. That means that You need to spend almost 10 times more on sales than cost savings. This is a matter that the restaurant owner does not give importance to. They are busy focusing on running ads and doing various promotions. The benefits that the restaurant will gain from managing food waste can be summarized as follows: 1. Increase the cleanliness of the shop. A restaurant that manages its ingredients will definitely be cleaner and more organized than a restaurant that has never done so. This is because the restaurant must have a systematic work plan, must constantly count stock, must take ingredients and cut them to cook new dishes, or must be careful in storing them so that they do not get bruised or hit until they are unusable, and reduce the chances of dirt building up which is a source of animals. 2. Create a good image for the store If you can manage your raw materials to the point where there is no waste of raw materials, or what is called Zero waste, in addition to the benefits mentioned above, you can also use this as a selling point for your shop. Because these days, in addition to the taste of food, today's consumers also value social contributions. They would definitely rather support a restaurant with a social conscience than one that uses ingredients in a wasteful manner. For example, the Thai restaurant Bo.lan has a system for managing food waste, which is mostly leftover food and various ingredients, so that nothing is left over, using a method called Upcycled Food Waste. You can listen to the interview here. YouTube And follow us on Facebook : Bo.lan 3. Helps reduce store costs Of course, to reduce food waste, you have to start by planning to order ingredients that are consistent with their usage. The more efficient you are in planning your raw material management, the more you will save on the cost of good sold, as it reduces the chances of raw materials being used up due to over-ordering, and it may also help with labor costs as kitchen staff do not have to spend time preparing more raw materials than necessary. 4. Helps increase the store's profits. In addition to planning your ingredients to save on ingredient costs, you can also use trimmed or leftover food. Such as ugly-shaped vegetables and fruits or scraps of pork from the slicer. Can be cooked into a new dish As in the picture, using leftover pork to make Bolognese Sauce to eat with spaghetti or to make delicious Japanese-style hamburgers can also reduce the amount of food waste and increase the opportunity for the shop to make more profit. 3. Reduce administrative burden Planning the management of ingredients will help your kitchen staff work more conveniently, without unnecessary things getting in the way of their work. Or if you organize your refrigerator systematically by specifying which ingredients are where, you will not have to keep looking for different ingredients and reduce the chances of ingredients being pressed together, which will reduce the quality of the ingredients. Finally, managing food waste to achieve maximum efficiency is not just the responsibility of the kitchen staff, but also includes all employees in the restaurant and the restaurant owner himself. And importantly, it is not just a one-time thing, but requires continuous planning and control to maximize the benefits for both your restaurant and your customers. You can follow the Zero Food Waste Program to reduce costs, increase profits, and reveal the secret recipe for reducing food waste via Facebook: Makro Horeca Academy and website To increase know-how, increase ideas for restaurant operators to develop their business to be strong and able to 'survive' in the current situation and learn how to reduce food waste which will help reduce costs and create more profit with online content about food waste and methods of managing and reducing food waste. Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when buying and using when choosing ingredients and equipment. Food recipes
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Flip the book to handle emergencies with frozen food delivered all over Thailand, generating hundreds of thousands in income.
Turning Crisis into Opportunity: From Standalone to Frozen Food Manufacturer Picture from: https://pantip.com/topic/32930013 Many people have probably heard of the reputation of Crazy-B Steakhouse Suan Phueng by Chef OTTo or may have had the opportunity to taste the flavors of Suan Phueng, an important tourist city in Ratchaburi Province. During the COVID-19 outbreak that led to lockdown measures early last year, Chef Otto's restaurant was also unable to escape the impact, including the new outbreak at the end of the old year, welcoming 2021. The location of the shop is in a special controlled area (Ratchaburi Province is one of 28 red zone provinces). What Chef Otto has adapted to deal with this emergency situation is very interesting to study. Back in the first wave of the COVID-19 outbreak, the lockdown caused restaurants to have to make major adjustments, having to provide takeaway or delivery services within a 5-10 km radius of the restaurant. But because Crazy-B Steakhouse Suanphueng by Chef OTTo Located in a different district, more than 60 km from the provincial capital, and more than 95% of the restaurant's customers are foreign tourists, whether from Bangkok, Chonburi, Chiang Mai, or even Mae Hong Son, this has become a big problem for Crazy-B Steak House Suan Phueng by Chef OTTo. “At that time, there was a lockdown after the New Year festival, so it was past the peak season in Suan Phueng, which was the winter season. Suan Phueng announced the city closure before other places because they had to prevent the spread of the virus. My shop was only open for 2 days, Saturday and Sunday, so I took a week off to think about what to do.” Chef Otto talks about last year's lockdown After 1 week, what did the Top Chef Thailand champion think of as a new opportunity amidst the crisis? Creating a 'frozen food' menu that can be served to customers nationwide. By using the experience from working in a Thai restaurant in Japan, which delivered frozen food all over Japan, I know that there must be a working system and management in order to deliver the food to customers with the same quality and taste. In addition, the shop is fully equipped with tools, such as a vacuum machine and freezer. “My definition of frozen food is Eating at the restaurant and at home must be the same. Most customers have been to the restaurant before and know the taste. If it's not the same as the restaurant's, they might not like it. So I have to think more carefully than usual. It is frozen food. When it is delivered, how should it be cooked? So that it is just right when microwaving, what will happen when freezing? And I will tell every customer the steps, from before microwaving, to how much temperature to adjust to when reheating the food, how many minutes, or if you want it to be more delicious, what should you do ? The 12 frozen food menu items from Crazy-B Steakhouse Suanphueng by Chef OTTo have been quite well received. This can be measured by sales during the 1-month lockdown period, which exceeded 100,000 baht. And when faced with a new wave of the outbreak, even though the situation is different, restaurants can open for business with strict preventive measures. However, the number of tourists traveling to Suan Phueng has decreased, causing Chef Otto's steak shop to have fewer customers. Therefore, he brought back the frozen food menu, which was still very well received, so he had to close the orders for January in the middle of the month and reopen at the beginning of February. Cooking techniques for the signature KC-B Duo Chicken Steak menu The Duo Chicken Steak menu is considered a signature and a best-selling frozen food menu of Crazy-B Steak House Suanphueng by Chef OTTo. With its unique identity, it is a perfect difference for those who love menus with various textures, such as Chef Otto who likes to cook food with a complex meat texture in 1 bite, in 1 dish. This menu comes from the idea of creating chicken and pork served on the same dish, with different textures and flavors, which makes it challenging to make because the temperature of the meat used in the menu is not the same, but when cooked, it must have the same texture. The method of making Duo Chicken Steak for frozen food menu has some different techniques from serving at the restaurant. By sous vide the chicken at 70 degrees Celsius for 1 hour to make the meat juicy, then grill it over the stove to create color and aroma, and to lock in the moisture of the meat. Normally, when served at a restaurant, they will grill over the stove, but if they use the baking method, it will be drier to the touch, so it is not suitable for cooking frozen food. For the pork, grill it on the stove to 80% doneness because you have to prepare it for reheating in the microwave or oven, which will make it 100% doneness. For side dishes The restaurant's steak menu always serves stir-fried mushrooms because the umami enhances the flavor of the main dish. In addition, they use baked cherry tomatoes to add color and flavor instead of grilled tomatoes to prevent the tomatoes from becoming too mushy when frozen. One important tip is vacuum packing. It must be packed while the food is still hot to maintain its moisture. When reheated, it will taste as if it just came out of the kitchen. Then let it cool down and then put it in the freezer. Chef Otto also shared his techniques for making frozen spaghetti, where the key lies in the doneness of the noodles. The noodles must be cooked to about 70% (less than al dente, which is 80% cooked). This will make them chewy and not mushy. Also, when packing, they must be tightly sealed so that if ice seeps in and sticks to the noodles, it will cause them to become soggy. How to keep food the same until it reaches the customer One important tip is vacuum packing. It must be packed while the food is still hot to maintain its moisture. When reheated, it will taste as if it just came out of the kitchen. Then let it cool down and then put it in the freezer. Chef Otto also shared his techniques for making frozen spaghetti, where the key lies in the doneness of the noodles. The noodles must be cooked to about 70% (less than al dente, which is 80% cooked). This will make them chewy and not mushy. Also, when packing, they must be tightly sealed so that if ice seeps in and sticks to the noodles, it will cause them to become soggy. How to keep food the same until it reaches the customer The taste and texture of the food are important in creating every menu. Especially frozen food, it must be carefully considered to maintain the quality from the kitchen to the customer's hands. The frozen menu of Crazy-B Steakhouse Suanphueng by Chef OTTo has the following important things that Chef Otto emphasizes: temperature Frozen food must always be reheated before eating. Therefore, you should choose the right level of doneness of the ingredients, otherwise the food will be overcooked. For example, if it is cooked as well as when served in the restaurant, when customers take it home to heat it up in the microwave, the juicy chicken or pork will become tough, so care must be taken in this matter. Frozen Food Menu Stock Planning Crazy-B Steak House Suanphueng by Chef OTTo We will open orders for frozen food in advance and only make them in quantity. We will do it week by week. We will take orders from Tuesday to Friday and deliver every Tuesday (the following week). Therefore, we can plan our food storage and know the quantity of ingredients we will need. Always advise customers on how to reheat food. Chef Otto personally creates every package of frozen food with meticulous care. In addition, every customer will also receive advice on food reheating techniques. When removing food from the refrigerator, let it sit at room temperature for 5-10 minutes, then put it in the microwave or oven and heat it up using medium heat or 700 w. for about 2-3 minutes. After heating, if you put it on a hot pan or air fryer, it will help to get more texture, smell, and taste. Summary of key points in frozen food preparation 1. Ingredients must be fresh. Since frozen food needs to be reheated before eating, if the ingredients are not fresh, reheating them will cause the unpleasant smell to be more pronounced. 2. Cleanliness The ingredients must be free of contaminants. The packaging process must be clean because frozen food requires time for storage and transportation before customers can eat it. Therefore, if there are contaminants, it may cause the growth of bacteria or other germs. 3. The temperature must be obtained. In addition to calculating the temperature for creating various menus, food storage is also important. After packing food, before freezing it, the temperature of the food should be reduced first, which will help the food freeze in a short time. In addition, there should be a gap between the bags to allow the cold to reach all over. 4. Transportation You should choose a shipping company that has expertise in transporting frozen goods and is ready, whether it's a truck with a refrigerated box that can control the temperature to -16 degrees Celsius, or has service points that cover the area. In addition, choose food that is suitable for the transport and distance, because the heart is that the food must not melt, which could cause spoilage. It must reach the customer as if it just came out of the kitchen. “When cooking, we have to think about the customers. We have to think ahead because frozen food is not the same as fresh food. Even though customers may have already prepared themselves for the taste of frozen food, we have to make the diners feel that eating frozen food and freshly cooked food must be as similar as possible. We must not disappoint.”
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If you want to sell food as a side job during this time, how should you prepare?
Anyone who is planning to sell food as a side job during this period, since you are going to invest, let's gain some knowledge. Because selling food is not necessarily successful if it is delicious. Whether you do it as a side job or seriously, if you want profit, you need knowledge. Anyone who thinks it is easy, just have investment money and you can do it, be careful or you will end up in debt instead of profit. But if we have a little knowledge, what we thought was a side job might turn into our main job. What should I sell? The first thing to think about is what to sell. Many people start with their own expertise or personal preferences, family recipes, or search for recipes on the internet to develop further. It doesn't matter which one you choose. The important thing is that the taste must be good and the quality must be good. Pay attention to the ingredients, and customers will be impressed and buy again often. If anyone still can't think of what to sell, we have recipes and methods for making 7 menus for a career that will make you rich, with little investment and good profits. What menus will there be? Click to view all VDOs here. Who are you selling to? This is also important. Do we know who our target customers are? This is the problem for many people who can't sell, even though they are confident that... The recipe, taste, and ingredients are all perfect because we forgot to analyze the target group to see if it is right for the type of food we sell or the price level we set. Therefore, whether we are selling seriously or as a sideline, we need to know who our target group is. Basic information that we should know includes gender, age, occupation, etc., so that we can do our homework on what type to sell and at what price level. Where to sell? Related to who to sell to is where to sell or the location itself. This is another important point that must be carefully selected. There are quite a few people who see a location with a lot of people and think that it must be good, but in reality, they cannot sell because the group of people who live there or pass by is not suitable for the type of food or price level of our shop. Therefore, if you are going to sell with a storefront, you must analyze the location to see if it is suitable for our food and price level. Take time to really do your homework on the location to see if there is an opportunity to sell or if it is worth renting. What is the purchasing power like? How many direct and indirect competitors are there? Is traffic and parking convenient? But for those who don’t plan to sell in a physical store, these days, selling food is very open. You can do it like a Ghost Kitchen, which means you don’t need to have a physical store. You can use your kitchen at home to cook food and sell it via delivery, which is a popular format. Many people have turned their lives around from selling for fun to selling as a side job to a serious business that generates income that is not a joke, such as the legendary Ghost Kitchen, the first in Thailand, “JQ Steamed Blue Swimming Crab”, which has sales during peak periods in the tens of millions of baht or more. If anyone wants to start like this, what you need to do is to sign up as a member of various delivery apps to be your main sales channel. As for which camp to choose, try comparing the terms and conditions of each camp before deciding. Learn more about delivery apps here. Click Or if anyone wants to know if bringing a restaurant into delivery is worth the GP or not? Click to read more. Another important sales channel that should not be overlooked is the village Line group and Facebook because when doing a Ghost Kitchen, what must come together is online marketing because there is no physical store for people to see. Therefore, an online store is very important if anyone is still weak in online marketing. Learn in free online courses! “Promote your restaurant online to increase sales 10 times.” [Thoughts] In starting a restaurant or beverage business, the starting point often comes from two principles. Have a food recipe or drink recipe that you are confident is good enough, have a selling point, then look for a location that has a target customer group that matches the food or drink that we will sell. If there are no recipes or drink recipes, but the location is interesting, then find food or drinks that are right for the target group in that location to sell. Most restaurants are founded on these 2 principles, so first examine yourself to see what you are ready for and what you lack. To find and fill it up, it will increase the chance of making great sales. Allocate investment funds This is something I would like to leave you with to pay attention to, whether you are doing it seriously or doing it as a side job. The investment is real money that can legally pay off debts, not fake banknotes. Some people may think that they are just doing it as a side job and do not expect a profit. If they do not make a profit, they are satisfied. Be careful because thinking like this will make you go back into debt. Most new restaurant owners often make mistakes in allocating their investment budget. They do not divide the proportions properly, which causes the budget to go over. It is recommended to divide the investment budget into 3 parts: 1) Money for investment until the shop is open for business 60 – 70 % 2) Working capital within the store for approximately 4 – 6 months: 20 – 30% 3) Marketing budget 10 – 20 % Let me emphasize that even if it is a street stall or a ghost kitchen, you should clearly allocate your investment budget. Otherwise, the budget will keep expanding. We will find things we want, things we must have, and buy and accumulate until there are so many of them, but we hardly use them. If you limit your budget from the beginning, any purchases will be made according to the budget. You will have to think more. You will have to make up your mind to stay within the budget proportionally. Know about cost structure Another important matter that has caused many people pain is the cost structure of running a restaurant. Many people think that selling food or running a restaurant is not complicated. Just buy as many ingredients as you want, use as capital, and then add in the profit and you're done. This is what has caused countless people to go bankrupt. Because selling food has a deeper cost structure than that, and it is very important for people who want to do this job to know, even if they are doing it part-time. Let's see what the cost structure of selling food is. Food Cost Food costs are generally controlled at 35% of sales (but for Street Food or Buffet it can be as high as 50%). Labor Cost Employee wages are controlled to be less than 20% of sales. ***Very important in Labor, don't forget to include your own wages!!!*** Other Control Cost Other controllable costs include water, electricity, gas, telephone, internet, shopping, and other controllable costs. Keep them below 10% of sales. Rent: The rent for the space (if any) should be less than 10% of sales. Since rent is a fixed expense that does not vary with sales, what can make the rent lower than 10% is to push sales up (after deducting these 4 expenses, there should be a profit before deducting the next expenses of 25-30%). Other Uncontrol Cost Uncontrollable costs include taxes, accounting fees, and administrative costs. Depreciation & Amortization Depreciation and amortization, or simply put, is the investment cost for store construction. For expenses 5 and 6, it should be less than 15% of sales. I would like to leave you with a final thought: selling food, even if it is a sideline, must have a goal of how much sales each day will be made, how much profit each investment must return. You must pay attention to what you do and be responsible to your customers. Most importantly, give importance to knowledge. Don't think that you can't do it seriously because this career has a future. If you do it with proper planning from the beginning, it can easily become your main business. Photo credit: JQ Steamed Crab Delivery
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In this era, “beautiful pictures, rich taste” is not enough. “Food Safety” must be raised to a level of delivery that is healthy and steps towards international standards.
Most restaurant operators often prioritize the taste of their food. But do you know that in order to make a food business successful in accordance with international standards, especially delivery, there are many important things that need to be taken into consideration, which are no less important than the taste of the food? But what are they? 'Chef Jaguar-Thirawit Disayachaipong', restaurant expert and consultant, Thai Chefs Association He is the one who will explain this matter to us. “Most Thais tend to prioritize deliciousness. No one often talks about ‘food safety’ or ‘food safety’. Thais tend to prioritize deliciousness, appearance, and rich flavor. But in reality , if we are going to enter the international market, food safety must be our number one priority. ” Because when talking about this, there are often people who like to argue that “If it’s clean but not delicious, can it be sold?” In reality, we shouldn’t use this word. We should use the word ‘quality’, which is divided into 4 dimensions.” Beyond Just Taste: The 4 Dimensions of Food Delivery Quality to Consider 1. Safety of quality packaging Putting food grade packaging in the correct and appropriate type is an important thing that food delivery operators should do. “The first thing is the story Packaging Currently, there are many varieties, which must be considered as food grade, can be used to contain food and is safe without leaving any residue. Some plastic containers are plastic containers for cold food or food with a temperature not exceeding 40 degrees. Normal food temperature is around 30 degrees, but some restaurants use them to put hot food, such as using thin, clear plastic containers to put fried rice with a temperature of 50-70 degrees, which cannot withstand such a hot temperature. This is a common occurrence. Many people have never considered how many degrees the container can withstand and whether it can be put in a microwave, because we are used to eating food in a bag of curry in a plastic bag. Therefore, what food delivery operators need to pay attention to is whether the containers they use are food grade and of high quality, and how much temperature they can withstand.” 2. Place food in accordance with the packaging. Corrugated cardboard boxes that allow for ventilation and absorption of water vapor are a good example of choosing the right packaging for your food. “To put it simply, Is the food that goes in the box suitable for you? If the box is good, food grade, and the food is properly placed, then it's done. For example, 'pizza'. We can see that most pizza boxes are made of corrugated cardboard that can support and absorb heat and moisture. Because if plastic or other containers are used that do not dissipate heat, Steam will be created which will make the pizza dough soft and not crispy and delicious. Or if you put fried chicken in a container that does not cool it, it will be the same. In terms of the international market, they give a lot of importance to packaging. It is clear which one should be used for hot food, which one should be used for cold food, which one should be used at what temperature, what temperature can it support? That is, the food that is made and the packaging that is used must be consistent. If we were to go into more detail, the current boxes are very diverse and have many new innovations, such as boxes that can absorb heat. Have you ever seen why hot curry in a bag goes bad the next day? Or why hot rice in a box goes bad after being left out? Because the steam that goes up sticks to the surface of the lid. When the steam is distilled and drips down, it is a factor that causes bacteria or microorganisms to grow, causing the food to spoil easily. Nowadays, there are boxes that can support this issue. If selected correctly, it will provide safety for customers and create a good image for our brand.” 3. Food management process to make food look beautiful and taste rich. Selecting the right menu, controlling the delivery time and process to make the picture beautiful and delicious is the important task. “In delivering each box of food, we should have knowledge of the process that will keep the food looking good. For example, if I order a stir-fried vegetable delivery, how long will it take? Or what will happen along the way before it reaches the customer? For example, when the food is finished, it must be sent to the center first to wait for the rider to come and pick it up and deliver it. The time spent at each step after receiving the order and delivering it, if it takes a long time, when the stir-fried morning glory reaches the customer, it will be black and not beautiful. The important question is that we must know our food very well. When the food we choose to make into a delivery menu reaches the customer's hands, will it still look beautiful and taste good? Because if you open the box and it’s still beautiful and delicious, you get 50-60 points, which is more than halfway through. We have to know our food very well, choose food that we have a way to prepare so that it reaches the customer’s hands and is beautiful and delicious, and tastes as good as eating it at the restaurant as much as possible.” 4. Does not cause any health problems for customers. “The most important quality is that it does not cause any health problems for the consumer. That is, when the consumer eats our food, there must be no problems at all for the consumer’s body. There are no germs, no microorganisms, no risks, and it does not accumulate to create various carcinogenic substances. In fact, the quality of food in all four aspects is interrelated and cannot be lacking in any one aspect.” I'm afraid that customers won't accept it. What should I do if I use quality packaging and it increases the cost? Nowadays, we still see many restaurants that still choose to use the wrong type of packaging and are not suitable for the food. This is because they do not have the knowledge or awareness of this issue, or because they want to save costs and not make the food price too expensive. They are afraid that if the price is too high, customers will not accept it, which will affect sales. Chef Jaguar spoke about this issue as follows: “Actually, I think it’s more of a fear on the part of the distributors that if they increase the price, they’re afraid that customers won’t be able to accept it. But I would like to tell every store that when you are going to sell products through the delivery system, which will be very important in your future, but as long as you do not have a good cost calculation, which is the same issue as the cost calculation that must include the GP cost, choosing good packaging may also increase the cost. Some sellers may be kind and not dare to set the price and bear this cost themselves, which we do not want entrepreneurs to have to pay or want consumers to experience health problems from using unsuitable packaging or causing risks, which in fact, delivery has its own costs. Therefore, entrepreneurs should dare to set realistic prices. Based on the principle of fairness to consumers Otherwise, entrepreneurs themselves will feel inferior and try to find a way out by reducing product costs, reducing costs by using inappropriate packaging, reducing product quality, reducing employees, and food delivery being slower. In other words, everything is reduced, causing the quality system to be disrupted. I think we need to both give strength to entrepreneurs and also give importance to consumers. By educating consumers that if you eat all food grade foods one day, “You are what you eat”, that is, it is also good for the health of consumers in the long run.” Basic Food Delivery Management Tips Use food grade packaging in the correct and appropriate type. Cold food in a box for cold food, hot food in a box for hot food. Food that requires crispiness, such as fried food, must be ventilated or absorb moisture to maintain the crispiness of the food. Know the nature of each type of food and choose the menu that is suitable for delivery It is a menu that we can deliver to customers and still look beautiful and taste good, taking into account the time and delivery process. Separate dinner And put the heat in each part. Do not put cold and hot food in the same bag. Rider's food storage box has clear compartments separating cold and hot food. Danger Zone It is important to remember that when freshly cooked food is cooked, do not immediately close the lid. Because the heat not only affects the taste and texture of the food, the moisture from the steam that evaporates and condenses into water droplets is also an important factor that allows microorganisms and bacteria to grow, making the food unsafe and easily spoiled. You should leave it for about 4-5 minutes to let the food cool down before closing the lid. This reduces the risk to the health of the eater and keeps it safe and extends the life of the food so it does not spoil easily.
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Revealing the strategy for “selling well” on the Robinhood food app, with the idea of not collecting GP, to meet the needs of small-scale restaurants
Just a quarter after the launch of Thai food delivery platform 'Robinhood', the food delivery application that was born from a CSR project of Siam Commercial Bank has grown every day. Up to now, there are more than People with a distinctive feature that is clearly different from other applications available in the market. The person who will tell the origins, point out the differences of Robinhood, share in-depth information, give advice on delivery marketing that will be most useful for entrepreneurs is 'Mr. Toon-Suteeraphan Sakrawut, Assistant Managing Director, Marketing Department, Siam Commercial Bank' A key figure in the development of Robinhood from day one Thai food delivery app…for little people “The beginning of ‘Robinhood’ came from the idea of Mr. Athit Nanthavitaya, CEO of Siam Commercial Bank, during the Covid lockdown last year when everyone had to work from home and order food through various applications. Mr. Athit also felt that there were no Thai apps. And I feel that Siam Commercial Bank has the potential to do this. The first question that Mr. Athit set was: “I would like to ask not to charge GP (Gross Profit = the commission that restaurants have to pay to food ordering apps)” because I sympathize with small restaurants that are having problems with foreign apps charging GP.” “It took months to develop, and we launched Robinhood in late October 2020, but it has grown every day, and now has over 700,000 users in just four months. Now, there are no less than 13,000 orders per day from more than 66,000 stores. This is only in Bangkok. In the future, we also have plans to expand to major cities such as Chonburi, Chiang Mai, and Khon Kaen.” “If you ask how Robinhood is different from other delivery apps, we tried to find many different points. But in the end, we found the most important thing, which is Robinhood is a platform for small businesses and individuals.” Robinhood's Differences and Highlights No platform usage fees (GP) To help every entrepreneur access delivery sales channel opportunities. It is a Cashless Platform. It is cashless and will clear cash into the store immediately within 1 hour. This is considered very cool because while many apps take 24 hours or several days, Robinhood uses the advantage of SCB's strengths in using the solutions that are available to benefit entrepreneurs in clearing money for stores quickly so that stores have Cash Flow to operate their businesses, including the riders themselves who also receive quick clearing of money. Help support shipping costs during Off Peak periods To help boost sales, because it is seen that the period before noon or in the evening is the peak hour when shops are likely to sell well anyway, so it helps boost sales during the period when sales are not good by subsidizing the delivery fee to make it cheaper so that customers can decide to order food more easily, while the rider still receives the full delivery fee. There is a feature called LS (Logistic Subsidy). When restaurants do not have to pay GP, they are given the opportunity to offer discounts to customers themselves. They can choose to offer discounts of 3, 5, 8, 10, 15 or 20 percent. This is a way to use the portion that the restaurant does not have to pay to the platform to create discounts to stimulate sales for the restaurant. There is a support team for stores using the app. Small business owners, especially those without tech knowledge, often have trouble accessing opportunities and delivery markets. Robinhood has prepared a team to help entrepreneurs. Just walk into a Siam Commercial Bank and ask the staff to help you. Everything is done, from registering for the service to teaching you how to post food photos, edit menu photos, to thinking of catchy captions. There is a Marketing Team of experts who help with marketing to increase sales. The app will use Dynamic Delivery Data helps analyze and encourage customers to order food, such as creating content or organizing playlists of restaurants on different topics, rotating to help promote sales for various restaurants. Playlists and content are created regularly to help increase sales for stores both on the page and on the platform. Unveiling Robinhood's Delivery Marketing Strategy 1. The cover photo must look as good as the shop owner's appearance. “Entrepreneurs should pay attention to food photography, which is one of the first important factors that customers decide to visit our restaurant and order food or not. Because in the app, there are many other restaurants as options. If the photos are not attractive, our restaurant may miss out on opportunities to generate sales, which is a pity. Stores that present interesting pictures of their food are more likely to sell. But the important thing is that the picture and the food must match the cover because it is a contract between the restaurant and the customer.” 2. Promote your store in groups. “Leaving your shop in groups on social media is a technique that many people might not expect, but I must say that it has very good results. Because most people tend to trust people who have a presence in online communities more. Nowadays, there are many groups related to different types of food and styles of shops, such as the croissant group, salmon group, Japanese food group, Chinese food group, cafe group, etc. It can be said that it covers almost every type of food group. We can take our shop to promote in these different groups. And if there is a special discount if it comes from this group, it can create another incentive to stimulate sales. 3. 'Secret, deceptive, and disguised' pricing strategies “This technique is called 'Ugly Brother' by Westerners. It is a pricing technique to stimulate sales. For example, the same type of food is available in 3 sizes: S, M, and L. The small size S starts at the normal price, but if the price of the M and L sizes are not too far apart, customers will switch from ordering the medium size to the large size, which seems much more worthwhile, helping the shop to increase sales.” 4. Create an online presence “Some shops that sell well in front of the store but it turns out that they don’t sell well on online delivery platforms. It may be because most of the people who use delivery platforms are people who live their lives on social media. Therefore, your shop must have a presence on social media and online as well. Please be diligent in using social media in all channels, whether it's Facebook or Line, and most importantly, if you open Google Map, you'll see it. When there is a pin on the map, you must claim that pin as the shop's official pin because it will make it look like we have a page and another channel. It can be used as a channel for effective public relations and marketing. If you don't know how to pin or claim an existing pin as the shop's official pin, you can go to Siam Commercial Bank and ask the staff who provide services specifically in this area to help you." 5. Invite customers to order online. It is more convenient and they will order more often. “When you have an online presence, You have to be diligent in creating content that invites customers to order to generate sales, or be diligent in creating promotions and offering discounts. There are some stores that can effectively increase sales by using discount codes that are used with all applications to promote through the store’s page and various channels regularly to provide special privileges and stimulate sales for regular fans of the store, which is considered an easy, smart method that can be done by yourself.” 6. Pay attention to quality. The first purchase may be because of marketing, but the second purchase must be because of the impression. “However, doing promotions to increase delivery volume is not something that will make you have a sustainable business. The important thing is to control the quality of how to do it. To meet safety standards, how can customers get delicious food that is as close to eating at the restaurant as possible? We have to think about the customer experience. The packaging has to be functional. The quality of food delivery and the taste of the food has to be good. We also have to consider building a credible and memorable brand. We have to give good things to customers. These are the most important things and nothing can be missing.”
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How to build a street food delivery brand of 'Kheang', successfully expanding to over 80 branches in 2 years
As consumer behavior changes, many entrepreneurs should be well aware of the importance of Food Delivery, which is the 'survival' of restaurants today. But looking back a few years ago, before COVID-19, the food delivery trend had not yet become this popular, there was a new street food brand that was born and became a rising star. Currently, there are more than 85 branches. Can you believe that this remarkable success took only 2 years!? Today we have a good opportunity to talk and open up lessons of success with 'Khun Bass-Siruvattana Chachawan', the creator of the billion-dollar somtam brand beloved by the public, 'Tum Muea' This young man is also the Executive Director and Vice President of Thai Brand Business of Zen Corporation Group Company Limited (Public Company) The people behind the brand's success 'Chopping board' Also 'Kheang', a street food brand invented for delivery “I must say that in the ZEN Group, most of our businesses are in department stores. Whether it's a brand like ZEN, AKA, Tam Mua, Lao Yuan or On The Table, I received this challenge about 2 years ago from observing sales. In the past, we sold less than 5 percent of our delivery. When it started to hit 10 percent, the new challenge was that The type of food and our location are not suitable for delivery. With the proportion of rent and labour cost” “There are restaurants that have been designed for Dine In from the beginning. For example, in our existing brands, AKA is a buffet, while ZEN is sushi, etc., the food they sell alone is not suitable for delivery. What we still have to face is the inconvenience for riders who have to pick up food in the mall and the location that is not conducive to delivery. We also have to face the GP (Gross Profit = commission that restaurants have to pay to food ordering apps). Even the packaging was not designed for delivery. The rental cost of the place did not match the income, so we had to think again that if we wanted long-term sustainability, we would have to come up with a new brand that focused specifically on delivery. This was the origin of the brand 'Khiang' (Khiang by Tummour). Which was designed from day one that if 50% of sales were to come from delivery. Where should our shop be? How much should the rent be? And what type of food should we sell?” Choose to do what you are good at…not follow the trend. “Our challenge at that time was We don't choose trendy food because anything that follows the trend tends to be a 'Red Ocean' where there are many competitors and trends come and go. But we want to enter a more sustainable 'Blue Ocean' market.” “One important reason for choosing to create the ‘Kheang’ brand, which is a made-to-order food brand, is because of our own expertise. I think that when making a decision to do something, entrepreneurs must always ask themselves first: What are we good at? At that time, I asked myself and found out that I was good at Thai food. Everyone will remember me well in terms of Thai food and remember ZEN in terms of quality. So we chose to take a la carte dishes that Thai people often eat, such as Pad Krapow, and upgrade them to be accessible to everyone with standards. Every dish tastes the same, can be delivered to customers quickly and at the right temperature, and the functional design of the packaging is the same in every branch.” Strategy for placing chess pieces…unlocking the secret to success Today, having been around for only 2 years, the street food brand 'Khiang' has already reached 85 branches, and by the end of 2021, it is likely to expand to 150 branches (in just 3 years). Khun Bass also confidently stated that the ZEN Group aims to expand 'Khiang' to 1,000 branches in the future. When asked about the key success factors of the 'Kheang' brand, Khun Bass said: It is about doing research until finding that the trend of Street Food & Delivery is gaining popularity. Adding the accumulated experience, you can 'place your chess pieces' accurately as follows: Think comprehensively For example, when we knew from the beginning that we would create 'Kheang' as a flagship brand that would expand to many branches nationwide, when we knew the scale of what we were going to do, we were prepared in every aspect, such as: Invent and order the production of Pre Mix Sauce or the brand's own special sauce to maintain the quality of the food to have the same taste in every branch. Choose packaging that meets the usage needs. For example, it must be microwavable, can be eaten in the car, must be environmentally friendly paper, the spoon must be a short spoon, not a fork and spoon, for the convenience of customers in scooping and eating, etc. Store functions Focus on food delivery rather than dining in The location of the shop is an important strategic point. In addition to having rental fees that match income, the price structure can compete with GP fees. In addition, when rent is saved, such as rent for shophouses or gas stations, which is many times less than renting space in a shopping mall, it also helps save costs and allows for faster branch expansion. Must be in the Trade Zone, which is a community area with many users. For example, shophouses near housing estates, gas stations, and convenience stores are points where a large number of customers can be reached and where it is convenient for riders to pick up and deliver products, so it is possible to promise that food can be delivered to customers within 30-45 minutes. Something to think about…on the day when COVID-19 may not exist. “Don’t trust that delivery will be sustainable because COVID is not going to last forever. If one day COVID-19 is over, customers may want to come back and enjoy themselves at the restaurant. What brands and stores need to think about today is: Optimizing the income ratio between dine-in and delivery So in the long run, brands and individual stores will have to revisit and consider that: What will we survive on? We need to properly separate the 'dine in' and 'delivery' portfolios and develop our own strategies.” Advice before starting a business “For all entrepreneurs, I would like to recommend doing good research before doing anything. For example, what do Thai people really like to eat? What type of menu do they eat most often? How much income do Thai people have to spend money, etc. Try to find as much information as possible to do your homework. I think that entrepreneurs should do their homework on this information first because the worse the economy is, I wouldn’t recommend that small entrepreneurs do it first and then change after they fail, right?” “But how do we do it most accurately and not jump into something that is our passion? I must say that now that I sell Pad Krapow, small and large entrepreneurs have all turned to selling Pad Krapow, right? Instead of being a Blue Ocean, it has become a Red Ocean for small entrepreneurs. And now we have to look at the expertise of the entrepreneurs as well. In reality , you are good at noodles, but you saw that Pad Krapow is popular, so you turned to selling Pad Krapow? Or should you really do what you are good at and excel at it? I would like to ask you to do your homework and find information carefully before deciding to do anything.” Did You Know? The model of the cutting board shop is divided into 2 types: Standard and low cost Consisting of 8 formats: branches in food courts, community malls, gas stations, Lotus, MRT stations, shophouses, stand-alone, and in department stores, spread across Bangkok and in major economic provinces such as Chiang Mai, Hat Yai, etc.
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Workshop on food trends and menu creation in your own style
Atmosphere of the Workshop on Food Trends and Menu Creation in Your Style Taught by Chef Willman Leon, currently Founder – Chairman Thailand Culinary Academy Owner of Coal Bistro restaurant in Ratchapruek area and is a consultant for restaurants both in Thailand and abroad. Formerly a head chef at 5-star hotels in several countries. EP.1 EP.2 EP.3 EP.4 EP.5 EP.6 Explore more topics
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https://10.6.58.209/th/articles/howto_register_MHA_member
MHA has developed a new web system to meet customer needs. Get to school faster, easier, and more stable. How to apply for MHA membership and take free LINE courses! Click to enter the website www.makrohorecaacademy.com/th And just follow the steps. Interested in applying for free membership >> https://bit.ly/3jJAuiV Click to see all courses >> https://bit.ly/3dLWOop MHA Membership Application Process 1. Step 1: Click the Register Now button to register for MHA membership before taking the free online course. 2. Step 2: Enter your Makro member number or the phone number used to register for Makro and click the Continue button. 3. Step 3: Enter the verification code (OTP) which will be sent to your SMS. 4. Step 4: Create a password of at least 6 characters and click Confirm Password. 5. Step 5: Once you have successfully registered, the top left corner will display a greeting saying “Welcome to MHA.” This means that you have successfully registered as an MHA member and logged in. Steps to take a free online course! 1. Step 6 Click the “Three Lines” icon in the upper left corner. The “Courses” page will appear. You can choose to study in 4 categories as follows: Restaurant Management, Financial Management, Profit and Loss, Marketing and Restaurant Promotion, Menu Development and Pricing. Or click “View all courses” to view all online courses. 2. Step 2: Select the course you are interested in and click on the lesson. 3. Step 3 For those who click to view the online course for the first time, a pop-up will appear as shown in the picture. Click the red button “Add to My Course”, a message will appear saying “Added successfully” and press the button “Learn Now”. 4. Step 4: You can start learning the online course immediately!
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Turn a low-profit restaurant into a profitable one! With Ms. Muk, owner of Lom Yak Restaurant, Phetchaburi Soi 5
Who would have thought that a restaurant that had no hope of surviving that day would survive and become more profitable until today? MHA has extracted lessons and followed up on the results of the mission to revive the restaurant business with Jay Muk, owner of Lom Yak restaurant, Phetchaburi Soi 5, one of the participants in the MHA Advise project, molding businesses into professionals, a project from Makro Horeca Academy (MHA) that will provide advice to restaurant owners who are Makro members and Makro Horeca Academy (MHA) members so that they can continue and become more profitable. Importantly, the nickname Jay Muk with a million views came because... 01.jpg 67.31 KB The giant shop that has profits that are not as big as you think… Before we get into the story of the mission to revive the Lom Yak restaurant, MHA would like to introduce this restaurant a bit. Ms. Muk or Khun Thitaphat Weerapathomsak, the owner of Lom Yak Restaurant, Petchburi Soi 5, because she loves to eat noodles, egg noodles and stir-fried basil, she wanted to open a restaurant that sold her favorite dishes and that everyone could enjoy, without getting bored. The origin of the name Lom Yak is because she is a big eater. Whenever she goes to a restaurant, she usually orders 2-3 dishes. So, she wanted to open a restaurant where customers can be full from just one dish. The concept of the restaurant is “If customers eat a lot, they can order the giant size.” The word Lom Yak comes from the special large-sized menu. If customers can finish it within 30 minutes, they don’t have to pay. The restaurant calls it “Size Lom Yak.” Before coming to ask for advice in the MHA Advise project, Mr. Muk had opened Lom Yak restaurant for about 5-6 months. However, the restaurant had problems all along, such as slow cooking, wrong serving, wrong menu, not enough employees, etc. But the most serious problem was low profit. Even though Lom Yak restaurant had sales in the millions per month, the profit was only 5,000-20,000 baht. Due to the problems that had accumulated over the past several months , I gave up and wanted to close the shop, but because I still had customers, I gritted my teeth and continued to open the shop. And I started to feel that there must be some kind of problem with the store, so I started looking for a solution. “I happened to have the opportunity to attend a Makro event before the chef came to help improve the restaurant. I attended an event at Makro Srinakarin. It was an event where we consulted with the chef about our problems and how we should fix them. So I applied,” Muk explained. Turning point with the MHA Advise project Muk came to consult with experts in the MHA Advise project to develop a professional business and had the opportunity to talk and consult with “Chef Job” for about 30 minutes. Initially, Chef Job, Natthinee Plodthong, who is an expert in menu planning and a trainer in kitchen operations, gave advice on the management of the restaurant’s ingredients. Instead of using estimation, it is now measured and measured. This method helps reduce the problem of ingredients very well. As a result of the adjustments made according to Chef Job's advice, the problem of ingredients has clearly decreased. However, there are still many other problems of the restaurant that need to be solved. Khun Muk therefore decided to join the MHA Advise project to receive more advice from experts than before. From joining the MHA Advise project, in addition to receiving advice from Chef Job regularly, Muk also received additional advice from Chef Daniel Altos, a former Executive Chef of a 5-star hotel and a leading airline kitchen, in managing problems within the restaurant. He came to give free advice to both Chef Job and Chef Daniel's restaurants. Cut the menu, increase profits The first thing the chef suggested to improve was Manage the food menu by cutting out menus that do not sell well or menus that no one orders, leaving only the best-selling menus. The chef explained that it was the management of raw materials, which helped reduce costs by reducing the amount of unused ingredients that were stored until they rotted. Ms. Muk cut out the toppings from the noodles, which were too many, until there were only 3 left, and removed the fried pork topping because it was not sold, and recalculated the cost of the toppings to increase profits. As for the stir-fried basil menu, it was reduced from 30 to only 10 menus, only the ones that were actually sold, which allowed for better management of the raw material stock. But before the menu could be cut, a lot of homework had to be done. Both Khun Muk and Chef Job had to re-categorize the menu and collect statistics on orders for each menu. They had to set up a POS (Point of Sale: sales system in the store) for about 10 days to collect statistics on what sold well and what didn't, and report to the chefs periodically. Serve food faster with a new kitchen layout Chef Daniel suggested a solution to the problem of the flow of work in the restaurant. The problem was that the cooking area was spread out in too many places, which resulted in a lot of people. The chef suggested that the solution be to move the various stations to the appropriate places, including: 1. The dumpling pot, microwave, and crispy pork pot had to be moved together with the noodle zone, which was originally separate, causing delays in preparing the menu. 2. Move the refrigerator from the top floor to the kitchen so that the workers don't waste time running up and down when they need ingredients. This makes the food come out faster and saves a lot of working time. And the chef has also improved the order management system. The chef suggested adding clips, hooks, and rails to hold the order sheets so that the orders can be arranged neatly and not get lost. Previously, the method was to stack them or hold the order sheets and run up and down to pick up the ingredients according to the order. Results after the change For more than 3 months, the business turnaround mission of Lom Yak Restaurant, Phetchaburi Soi 5 has been ongoing. The results that have come back are considered to be a complete turnaround of the business. “Now, from 5,000 when we first opened, and we followed the chef’s advice, now we see a profit of hundreds of thousands. Before, we didn’t have our own salary, now we have our own salary, we know how to set our own salary. Before, we worked without our own salary, but we had no more than 5,000, 15,000, 20,000 left, but now we have our own salary starting at 40,000 baht first, the rest is profit.” Muk also gave advice from the chef about sales and menus that sometimes if sales are the same but if we can control expenses well, we can increase profits, whether it is wages or raw material costs. And if we can open more shops on days that we used to be closed without affecting employment, we will have more profits in another way. "Now, our store's sales are the same but profits have increased" because Because we don't have to spend money on ingredients that we buy and then don't sell and then go bad. We don't need to hire part-time workers. We can open the shop every day without having to close the shop.” And in improving the shop, it does not always have to cost. We may have placed many devices in the wrong places or not used to their maximum efficiency. But if we have the purchasing power and can increase the efficiency of the work, it is a suitable investment for the shop. “For example, in the past, we used to have a microwave at our restaurant, but we didn’t really make use of the microwave. We mostly used an electric stove when stewing pork or beef. Everything can be made into portions and microwaved so it won’t spoil. And the refrigerator we have, we usually put it on the 3rd floor. The kids have to run from the 2nd to the 3rd floor to get the ingredients. The chef advised us on where the refrigerator should be, what its function should be, to save time and avoid running around. We wouldn’t have to run up to get the ingredients, and how to store the ingredients, which cabinets to put them in, and what items we already have that we don’t know how to use. The chef also told us what kind of things we should use.” These days, Khun Muk still has to do his homework and submit it to the chef every day. He still has to keep statistics on what sells well or not because the chef still wants to cut more menus to increase work efficiency. The MHA Advise team still contacts and asks for advice from Khun Muk all the time, whether during the past COVID-19 crisis, how to adjust or give new challenges to Khun Muk right now. With the mission to develop new menus, menus that use the same ingredients, do not need to use new ingredients, but can create new menus to maintain the old customer base so that they do not get bored and still come to eat continuously without Muk having to pay any expenses to Makro HoReCa Academy. Before parting, Ms. Muk also gave encouragement to restaurant operators to overcome obstacles during this crisis and gave advice on running a restaurant business that you must first understand the restaurant business well. “We used to think it was scary, but the more I learned from Makro HoReCa Academy, the more I realized that I used to think that selling a lot would make a lot of profit. But if you learn about restaurants well, you don’t really need to do much. Everything requires calculating costs and learning about restaurant systems well. You don’t need to sell a lot to make a lot of profit. I want every restaurant to learn more about restaurants. Or try consulting with Makro HoReCa Academy. It’s free. No matter how many restaurants you have, even ten, I’ll recommend them. Because Makro doesn’t just sell us ingredients. In my opinion, Makro gives us many things, such as giving our restaurants opportunities to overcome problems. It’s like our partner. Makro is our partner, not just selling us ingredients.” Finally, MHA would like to give encouragement to Ms. Muk, Lom Yak Restaurant, Petchaburi Soi 5, and all restaurant operators, so that their restaurants can continue and make more profit. Makro HoReCa Academy also has many other restaurants that have joined the special MHA Advise project to develop businesses into professionals. You can watch the clip below to use the advice of experts from Makro HoReCa Academy to develop your restaurants.
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Discover techniques for using LINE OA to help restaurants achieve great sales!
It cannot be denied that the digital world has become more and more a role in people's lives every day, even in the restaurant industry. Online is an important channel to reach a huge number of customers. No matter near or far, you can introduce yourself to your customers anytime, anywhere, motivating people to want to taste our food. It is even another distribution channel. The COVID-19 crisis has made it clear that online channels are extremely important. Many restaurants survive by marketing and generating sales online, such as Line Official Account. So on this occasion, we invited 'Khun Zoe. Digital Shortcut' Or Pharmacist Sopha Phimsiriphanit, an online marketing guru and the first LINE@ Certified Trainer in Thailand, who will provide advice and techniques on using Line Official Account for restaurant businesses. Reasons why restaurants need a Line Official Account Restaurants are businesses that need to have a Line Official Account (Line OA) because today it can be called a good customer storage tank, which is important for the food business and can also be used to communicate directly with customers. This is different from other social media platforms where once you post, you may not be sure whether the customer group will see the message or food picture or not. But Line OA is like a Direct Message, so customers must use it regularly, allowing them to build a desire to eat at that moment. How important is Approved Account (Blue Shield Account)? Line OA has 3 levels of accounts: 1. General Account (standard Account) Or a gray shield account. When you open a new account, it will be a general account. 2. Certified Account (Approved Account) Or the Blue Shield Account is an account that has been certified by LINE Thailand, making it trustworthy. You can apply for a certified account by yourself and 3. Premium account (Premium Account) Or a green shield account, which has many special privileges, but must contact LINE Thailand. For food entrepreneurs, if you have a storefront and a clear place of business, you can easily apply for a Blue Shield account, which has the following benefits: 1. You can print character posters of LINE can Whether it's a picture of Brown Bear or Cony the rabbit, the posters are placed around the store or posted on various social media. The posters have a QR Code that you can scan to add friends and follow them. 2. Gain an advantage in easier search General customers can search for our restaurants via the LINE application, for example, if they search for the keyword “Japanese food”, the blue shield account restaurants with this keyword in the Line OA will be immediately recommended. If it is a gray shield account, it will not be recommended, making it easier for us to create brand awareness. 3. Privileges in Near by Or the feature is near me, Blue Shield accounts will be recommended immediately when users use the feature. For example, if you are in the Phra Ram 3 area and search in Near by, all Blue Shield account Line OA stores in the Phra Ram 3 area will be recommended, and separated into categories such as restaurants, fashion, cars, etc. 4. Survey menu For followers to fill in information that is useful for the business, for example, how did you find out about the store? There will be a choice of answers, whether it is a friend's recommendation, saw it in the media advertisement, or is close to home. Gray shield accounts can use this feature to complete questionnaires and broadcast it. But for blue shield accounts, you can choose open-ended questions, which allows customers to write more feedback. However, some people have submitted but were not accepted. A common problem is that the business name in the Line OA and the website name are not similar, making it impossible for them to verify it, so they will not be certified. They will have to go back and check themselves carefully. Discover 7 cool features in Line OA Line Official Account has many features that help with marketing. Therefore, restaurant businesses cannot miss it. The charm of Line OA is that it can broadcast messages that you want to communicate in a One to Mutiple manner to all followers and you can also talk to customers in a One on One manner. For restaurant businesses, the recommended features are as follows: 1. Greeting Message It is an automatic welcome message, so you must use the Greeting Message to its fullest potential. Think of it as a one-time opportunity when everyone who adds a friend will see this message. So if you have something good, you must say it from the Greeting Message, which can send up to 5 balloons (1 message, 1 picture counts as 1 balloon). Therefore, you can include a Rich Video introducing the shop, a review message from customers and celebrities who come to eat, various awards, or appearing on TV shows, including stimulating sales and creating the first order by introducing monthly promotions or giving coupons. With the AI system, you can automatically enter the name of the follower, such as a message that says Thank you, Mr. A, for being our friend. This month, there is a special promotion for Mr. A. Get a 20% discount for your first order. Click to receive special privileges at the coupon below... etc. 2. Rich Menu Line OA users should create a Rich Menu or pop-up menu on the keyboard, which will help communicate with customers conveniently, such as Reward Cards, view point cards, promotions, recommend food menus, and even Line Man services. In another aspect, it also makes your restaurant look more professional. 3. Rich Content Using Rich Content makes it more professional. Customers have shared experiences with us, making us closer. Creating content with large images makes customers see the images clearly. You can also embed additional links to go to the website or desired destination. But another technique is that sometimes you send a normal image without embedding a link. Customers can save the image without having to capture the screen. And nowadays, videos can communicate more clearly. Rich Video Or a large video can communicate well with customers, such as a video of the atmosphere inside a restaurant full of customers, a video that zooms in on the food that is smoking and the crab looks fresh, which can also attract attention. 4. Reward Card Or a loyalty card to allow customers who come to eat to collect points and make old customers come back again. It is a CRM (Customer relationship management) that makes customers feel connected to the restaurant and want to come back and use the service again. 5. Coupon Using coupons to stimulate customer decision-making, so it needs to be broadcasted. It could be a buy 1 get 1 free coupon, a 20% discount coupon within the day… a promotion to invite friends to get more green tea ice cream, which makes customers feel like they have to use it because they are afraid of missing out on the opportunity. 6. Auto Responses It is an automatic response that helps facilitate and saves personnel in being an admin. You can set up an automatic response system, for example, type 1 to inquire about promotions, type 2 to inquire about branch locations, type 3 to inquire about fresh ingredients that arrive today, type 4 to inquire about opening and closing times, type 5 to inquire about the store map, etc. When customers type in, there will be an automatic response. 7. Timeline Post Many people may think that broadcasting is enough, but in fact, Timeline Post is very useful. Line OA users can post unlimited Timeline posts without any charges. Recently, LINE has a new update where if followers like your Timeline, it will be displayed on their Timeline as well, allowing their friends to see posts from shops, which is a free way to create awareness. You can also use your personal LINE to help share to various groups, which is another feature that is very useful. Case Study that is engaging and worth learning For examples of restaurants that use Line OA in an interesting and effective way, as an idea for entrepreneurs who are starting to use it, for example: Maguro Sushi This is a restaurant that knows how to use the features in the Blue Shield Line OA account to its advantage. For example, the latest use is the use of Card Message or messages in the form of cards, which can slide images. Of course, the restaurant has a variety of menus. Card Message 1 balloon can send up to 9 cards at a time, and up to 3 balloons at a time. In addition, Maguro also creates content and organizes campaigns that are suitable for various situations. There are photos of fresh ingredients, and videos with stories about fishing, which were flown to Japan to film. Seeing it makes you want to eat it. Importantly, they use Line OA to do activities with customers effectively, such as doing Customer Reviews and giving out vouchers. In addition, Maguro also posts on the Timeline. and Shabu You Shabu restaurants in Rayong Province that use all features of Line OA and Line MyShop can add up to 5,000 food items. Shabu You also includes all the food menus. Customers can order delivery through this channel. Leave some marketing ideas for restaurant operators. Marketing after COVID-19 cannot rely on feelings. It must be deeply, truly known, and done well. The people who use Line OA and are successful, that's because they are serious, doing every feature they have. If we don't do this, we may be losers and cannot survive. Some people say they already have it, they've done it, but it doesn't mean using it effectively. They're doing it halfway, just to have it. The winners are because they do it effectively. I'd like to leave you with this thought: 100 people know, 10 people do, 1 person is successful. I believe many people consume a lot of knowledge. Follow the gurus, but only 10% will apply all the techniques, and only 1% will succeed. Those who do it continuously and do not stop when faced with obstacles. I hope that those who read this article will be the 1% who succeed. Learn more about restaurant marketing Online Courses Promote your restaurant online to increase sales 10 times. Online Course: Create professional food menu images with your mobile phone Interview Tips for Online Marketing for Restaurants in the New Normal Era by Digital Tips All about restaurant marketing from MHA
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7 popular menus that sell well and make good profits! l Makro creates careers, expands million-baht businesses
To please those fighting the crisis! Looking for a menu to create a career, create income, recommend 7 popular menus, easy to sell, good profit, customers like to eat every day without getting bored, such as Menu: Red pork rice, crispy pork rice, fried pork, fried chicken, boat noodles, a la carte dishes, shabu skewers, sticky rice and rice bowl delivery You can sell it at the store or through delivery, it works! Choose the right menu and start learning the recipes and methods through free online courses. From experienced professional chefs, we provide you with the exact recipe for your restaurant, delicious and without any mistakes , with standards and methods for calculating costs. and business starter kit Just one click to order and you can open a store to sell immediately. Ready to get started? Career-building menu: Red pork and crispy pork rice 1623394310879.jpg 643.57 KB Want to sell street food or a Street Food menu that will fill you up? "Red Pork Rice, Crispy Pork Rice" is another menu that vendors do not hesitate to invest in! Because it's easy to open, easy to sell, and can really generate income. The main ingredients are red pork, crispy pork, sauce, and hot steamed rice. How to make the red pork, crispy pork soft and tender, rice, and sauce delicious enough for customers to come back and buy more? How to do it I want to learn every step in detail. From basic weighing and measuring equipment that you need to know, how to choose rice and how to cook rice, how to make red pork, crispy pork, how to make red pork-crispy pork rice sauce and dipping sauce, how to boil soup and prepare side dishes, how to arrange dishes, calculate costs and increase food value, recommend free online courses! Red pork and crispy pork rice course, restaurant recipe, click Recommend raw materials and equipment for those starting a career. click Ready to buy a business starter kit, red pork and crispy pork rice, special price, start selling immediately! AW MHA Bussiness start Pack_Online_2-04.jpg 2.13 MB You can order through Makro Click, click now! Career-building menu: sticky rice with fried pork, fried chicken cover 1200-800.jpg 733.11 KB Believe it or not, selling just “sticky rice with fried pork and fried chicken” can generate a substantial income! Add some fried shallots for a little crunch and some fermented fish sauce for a little more flavor. Who can resist a complete set of deliciousness? Another popular menu for new merchants. Easy to sell, quick return on investment, another profitable career that MHA doesn’t want you to miss. How to do it I want to learn every step in detail. From basic weighing and measuring equipment that you need to know, knowledge about oil for frying, how to make fried pork, fried chicken that is not dry, tough, fried chicken that is cooked throughout, how to choose sticky rice and steam sticky rice, how to make fermented fish sauce, how to serve sticky rice with fried pork, fried chicken, fermented fish sauce, along with how to calculate costs, recommend free online courses! Sticky rice with fried pork, fried chicken course, million-dollar recipe, with very spicy fish sauce, click here. Recommend raw materials and equipment for those starting a career. click Ready to buy a business starter kit: sticky rice with fried pork, fried chicken, fish sauce dip, special price, start selling immediately! AW MHA Bussiness start Pack_Online_2-07.jpg 2.03 MB You can order through Makro Click, click now! Career-building menu: Boat noodles (ancient recipe) cover 1200-800.jpg 716.06 KB Boat noodles are another menu worth watching. They can create a career and generate substantial income. The highlight of boat noodles is the rich, well-rounded, unique flavor that is delicious to Thai people. They are served in small cups at a reasonable price, starting at only 16-20 baht! Everyone will definitely want to have a second serving. How to do it I want to learn every step in detail. From weighing and measuring equipment along with the basics you need to know, how to make soup and how to prepare pork blood, how to choose different types of noodles in boat noodle shops including thin noodles, rice vermicelli, egg noodles, wide noodles, glass noodles and instant noodles, how to choose and prepare pork, offal and meatballs including how to blanch various ingredients, how to make dipping sauce and chili paste sauce, how to prepare table condiments and side dishes (vegetables, pork rinds, fried garlic), how to serve and calculate costs. Introducing a free online course! Boat Noodle Course (Ancient Recipe) Click Recommend raw materials and equipment for those starting a career. click Ready to buy a business starter kit, Boat Noodles (Ancient Recipe), special price, start selling immediately! AW MHA Bussiness start Pack_Online_2-05.jpg 2.09 MB You can order through Makro Click, click now! Career-building menu, made-to-order food with Mae Sauce cover 1200-800.jpg 793.64 KB Want to sell well! Must have a “mother sauce” in the shop Because deliciousness is an important charm that will make customers think of you, come back and buy again, and remember the taste of our shop for a long time. When opening a shop, standards must come. Mother sauce will help control the taste of the food to be delicious in every dish. No matter how many chefs change hands, don't worry because the mother sauce will make your shop delicious as usual. Plus, it saves time in cooking. MHA has a recipe for making mother sauces to share! Including all-purpose sauce, basil sauce, and three-flavor sauce. If you're ready, let's see how to do it. How to do it I want to learn every step in detail. From weighing and measuring equipment, methods for making all-purpose sauce, basil sauce and three-flavor sauce, methods for cooking with all-purpose sauce (soy sauce stir-fry, pork with garlic, seafood fried rice with fried egg), methods for cooking with basil sauce (fried rice with basil and minced chicken and fried egg, how to fry an egg), methods for cooking with three-flavor sauce (mixed glass noodle salad, tom yum goong, fish with chili sauce) How to make chili fish sauce and how to choose rice, cook rice, popular menus for made-to-order food and techniques for making delicious made-to-order food, how to arrange dishes, determine the amount per serving, increase food value, calculate costs and set the price of made-to-order food, recommend free online courses! A la carte cooking course with Maesau, a professional secret recipe. Click. Recommend raw materials and equipment for those starting a career. click Ready to buy a starter kit for a special price for a la carte food business? Start selling right away! AW MHA Bussiness start Pack_Online_2-06.jpg 2.24 MB You can order through Makro Click, click now! Career-building menu: Shabu skewers 1624603114330.jpg 756.72 KB Take the "Shabu Skewers" menu to sell as delivery or sell at the store. It works because it comes in a skewer form, easy to eat, and the price is not expensive. I guarantee that customers will enjoy buying! Let's see how to make clear soup, black soup, sukiyaki sauce, ponzu sauce, including a list of ingredients, recommended equipment for those who want to start selling, including the cost per skewer and Shabu skewers per serving. How to do it Recommend raw materials and equipment for those starting a career. click Ready to buy a starter kit for a skewer shabu business at a special price? Start selling right away! AW MHA Bussiness start Pack_Online_2-09.jpg 2.07 MB You can order through Makro Click, click now! Career-building menu: sticky rice with various toppings cover 1200-800.jpg 694.59 KB Want to have a dessert menu that is delicious and suits the Thai palate? We recommend "Sticky Rice with Coconut Milk" with a sweet, creamy taste, juicy coconut milk, and fragrant aroma. Eat it with "Mango", a fruit with a slightly sour, slightly sweet taste. It's perfectly delicious. If you want to make it to sell, create income, create a career, MHA gives away how to make Sticky Rice with Coconut Milk, starting from how to polish the rice to make it shiny, glossy, and beautifully arranged grains, how to make coconut milk and how to make coconut milk topping for pouring on sticky rice with salty toppings, including shrimp, custard, and shredded pork. How to do it Recommend raw materials and equipment for those starting a career. click Ready to buy a business starter kit, sticky rice with various toppings, special price, start selling immediately! AW MHA Bussiness start Pack_Online_2-08.jpg 2.12 MB You can order through Makro Click, click now! Career-building menu, Khao Dong delivery final1624967826585_optimized.jpg 195.56 KB Donburi rice, also known as Japanese-style one-plate rice It is another menu that meets the needs of the lockdown period for restaurants that want to find a delivery menu because it is easy to start. Plus, Donburi rice is a menu that can easily increase its value. By taking advantage of the fever of Japanese food that has never lost its popularity in Thailand, plus creating a highlight like "overflowing toppings" to further develop, it also encourages customers to order more. Let's see how to make 5 types of donburi rice, including black pepper sea bass rice, garlic fried sea bass rice with tamarind sauce, salmon rice with teriyaki sauce, fried shrimp rice, and kimchi pork rice, ready to serve a variety of delicious menus like a professional. How to do it Recommend raw materials and equipment for those starting a career. click Ready to buy a business starter kit, Khao Dong Delivery, special price, start selling immediately! AW MHA Bussiness start Pack_Online_2-10.jpg 1.99 MB
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Poor sales, is it the location's fault or is it our store's fault? Check the list at the store with solutions to solve the problem.
I don't know who else has encountered this problem. You invested in the shop very well, devoted all your money and physical strength, were confident that everything you thought of was right, both the shop format and the menu you sell. But... ever since opening the shop, sales have never reached the target. Let's check the following list of topics to see what parts you missed and forgot to think about, because it could be one of the causes of poor sales. Don't set a target group, just ask anyone to buy. This is the first point that often causes painful problems for many people. When asked who the shop's customers are, the answer that is often heard is "General customers, anyone", which is not true! Defining the target group is one of the first tasks in brainstorming about creating a shop. If any shop neglects this part and opens a shop without determining who the shop's target group is, what age range, what income group, what is likely to happen is an empty shop. If we can determine the target group that matches the type of food that is sold or the style of the shop that is made, it will affect the determination of the shop's concept, food menu, and price that will be sold. If these 3 parts are clear, the chance of achieving the sales target is high. Therefore, if you have opened a shop for a while and still do not have many customers, review who the shop's target group is. Setting the target group can be divided by age range of each generation or by income level. At this point, you may feel dizzy because you have already passed the initial target group. It’s okay, calm down and analyze it. Our restaurant menu, our restaurant format, the price of the food, what type of customers are suitable for and is there such a group of customers in that location? If we find that the location of the shop is not suitable for the customer group, it will be a big problem for us to think further about whether to change the shop format to meet the target group or look for a new location that meets the target group. Which is easier and has a better opportunity for us? We have to consider according to suitability. Creating a menu that doesn't meet customer needs If the location and the target group are the same, but customers still don't look past and rarely stop by the shop, there are only passersby and almost no regulars, then you have to consider the factors within the shop a bit, especially the food menu. Some restaurants have a great atmosphere, prices are acceptable, and the service is at a standard level, but when you go there, you don't know what to order because there are few menus to choose from, and the menus are not to your liking, such as only fried items. Customers probably can't go there often. so Look at the menu items of the restaurant and see how interesting they are, what are their selling points, and how much variety they have. Especially in this era, customers do not only consume food through their mouths, but also through their eyes. Is the restaurant's menu attractive enough for customers to want to take pictures and show off? This is something that needs to be planned. Store opening hours do not correspond to customer behavior. The location is right and the menu is wow. But if the store does not operate in accordance with the behavior or lifestyle of the customers, it is easy to make mistakes. For example, let’s say you open a shop on Ratchaphruek Road, a residential area with working-age customers. The opening hours are from 11:00 to 17:00. It may be difficult to reach your target customers because this is the time when people in the community travel to work in the city and will not return to that location until it is dark. Therefore, don’t forget about opening and closing times that are consistent with the lifestyles of your target customers. Setting prices beyond what local customers can afford This is similar to decorating a shop so luxuriously that customers don't dare to enter because they think it must be expensive. This problem doesn't occur much if you have done your homework on your target group from the beginning. But if you feel that you have this problem, don't make any decisions yet. Go and investigate other shops, especially shops of the same type, shops with many customers, to see how much each menu costs. If you find that your prices are much higher than others, don’t rush to adjust the prices. Keep your wits about you and look at the cost of each menu item to see if your calculations are correct. If the prices you set are not only higher than other shops but also much higher than the cost, or, to be precise, the profit is too high, you can lower them. This doesn’t matter to the customer. However, if, on the contrary, the price you set is reasonable and the cost you calculated is reasonable, then lowering it will result in a loss. In this case, you need to look at the cost again to see if you can lower it. If you can’t, you may need to think of a new menu item at a lower cost so that you can set the selling price to match the purchasing power of the location. I think the sign in front of the store is not important. This is like a hair blocking a mountain. It can be found in many shops that overlook the communication to let passersby know what their shop sells. Some shops have empty space around their shop, but instead of making signs or pictures of their menu, they put up advertisements for passersby to see. If you see it today, you may not stop by, but if the picture or sign is interesting and you see it often, you have to stop by and try it out one day. Talking about this, think of the shops along the Bang Khun Thian seaside. From the first shop to the last, the signs are one part that makes customers decide. Each sign of each shop in that area is extremely bluffing, but it has an influence on customers, especially the signs with pictures of the menu and signs on some TV shows. I think it is not necessary to promote online. This point continues. Believe it or not, there are still many shops that do not do online marketing, which I can tell you has a great effect in this era and from now on. For example, some shops have a great atmosphere, but they complain that sales are not good. When you go to look at the shop's page, there's nothing interesting. The pictures of the menu are taken in a dark, haphazard manner. They don't post pictures of the shop's atmosphere, but on the 1st and 16th, they post lottery numbers frequently. It has nothing to do with the shop at all. I want to say that... The shop's social media channels are also a form of storefront. Nowadays, customers tend to search for information about a store from the store's social media channels before making a decision. So if you open it and there's nothing interesting, you can say that it's over! If our shop is as mentioned above, we can fix it by learning the free online course “Promote your restaurant online to increase sales 10 times” The content is easy to understand, can be followed immediately and can be applied in practice. Taught by Ms. Tip Manditha Jinda, founder of the Digital Tips Academy fan page. Therefore, every post that will be communicated on the shop's social media must go through planning. You have to think about the marketing results that will follow. Every picture must be taken with the intention of being used. It can be taken with a mobile phone, but the angle, light, and shadow must be taken into account. Beautiful pictures with good captions do not only attract customers. It is also possible that they will attract media to review our shop for free. However, if anyone takes the pictures themselves, it will not be beautiful. Learn how to create professional menu images with your mobile phone. All restaurant owners can now take beautiful, delicious and mouthwatering photos of their food, all with the mobile phones they have in their hands! In conclusion, whether a shop sells well or not has its own causes and factors. It is the duty of the entrepreneur to analyze and find the cause and consider how to solve it. Is it within the scope of being solved? See you again. Click here to read other articles. Cheers up, new restaurants! How to compete with local restaurants in a time of crisis How to shoot Facebook Ads to double your sales! How to choose a recommended menu to make a profit at your restaurant Limited restaurant seating: How to adjust strategies to increase sales? “Meal Kits” a new way for restaurants to generate income Save costs, create cash flow, a survival for restaurants Click to read interesting articles from Makro HoReCa Academy. A beginner opening a restaurant Restaurant Management Marketing for Restaurant Business Restaurant Interview Be smart when choosing ingredients and equipment. Food recipes
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